Baked Vegetable Fritters

Sunday, September 27, 2020
If you're looking for low carb delicious vegetables that taste like it's fried, these are absolutely delicious and healthier alternative baked.

These are baked however you can air fry or pan fry them as well, I like to keep the calories down.

The one I made today is a combination of vegetables but you can use any of your favorite vegetables I will give you a list below that works perfectly.

These taste great plain served hot or cold so great for packing for school lunches or work lunches especially when you're counting carbs.

We love these with a medley of our favorite shredded vegetables together and they even taste great in a low carb wrap with a little salsa on top.

Vegetable fritters go great as a side dish with any meal.

Scroll down to the recipe card for the printable and read all the suggestions I have to make these different each time.

this is a baked stack of 3 fritters all vegetable with marinara and yogurt for dipping

Healthy Side Dish

These vegetable fritters are perfect for anyone watching carbs or love vegetable recipes like we do.

They're so easy to whip up and can be different every time just by using a medley of your favorite shredded vegetables.

Serve them with a side of fresh warmed Marinara Sauce Italian Salsa or even a Low-Fat Greek Yogurt, is another option but they taste fabulous just the way they are.

My favorite is shredded artichoke hearts, chopped spinach, and a little orange bell pepper, the combinations are endless!

these are two fritters baked on a white plate with yogurt and marinara sauce

Other Additions:

  1. mushrooms
  2. onions
  3. zucchini
  4. carrots
  5. artichoke hearts
  6. bell pepper any color
  7. eggplant
  8. spinach or other fresh greens
  9. cauliflower
  10. broccoli

    these are formed vegetable raw patties on a silpat mat ready to be backed

    Ingredients You Will Need (Scroll down to the recipe card for exact measurements):

    1. vegetables of choice, peeled, seeded, and shredded (about 3 cups)
    2. garlic cloves
    3. granulated garlic powder
    4. fresh parsley
    5. shredded provolone or favorite sharp cheese
    6. eggs
    7. almond flour
    8. Salt and pepper to taste
    9. Optional: a dash of cayenne pepper for heat
    10. for cajun flavors add cajun seasoning and smoked paprika

      this is a pureed left chunky vegetable medley

      More Recipes We Love:

      Parmesan Roasted Vegetables

      14 kinds of Dipping Sauces

      Vegetable Stir Fry Medley

      these are patties made with almond flour and shredded vegetables, its the batter dry mixed

      Tools You Will Need

      1. parchment paper
      2. bowl
      3. fork
      4. food processor
      5. ice cream scoop
      6. baking pan

these are fritters getting ready to be baked on silpat mat

Serving Ideas

  1. marinara sauce warmed
  2. low-fat yogurt
  3. salsa
  4. your favorite dipping sauces

this is the batter for vegetable fritters with shredded cheese in the bowl

Pin for later

this is a pin on how to make vegetable baked fritters


Just the word fritter makes me think fried right, but not these, they're perfectly baked.

These are a win-win for health-conscious eaters with the big taste of fried without all the calories.

Of course, you can improvise and change this back to fried loaded with whatever you prerfer in toppings but we just love these baked vegetable fritters just the way they are.

keto vegetable fritters, low carb fritters, baked fritters, air fried fritters, baked mixed vegetable fritters
vegetable recipes, keto recipes, air fried recipes
Italian, American
Yield: 8
Author: Claudia Lamascolo
Baked Vegetable  Fritters

Baked Vegetable Fritters

Whether you use shredded zucchini, broccoli, cauliflower, or any other favorite vegetable this is a basic recipe for fritters full of fresh herbs, spices, and lots of cheese. The best part is they are low carb!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 3  cups shredded vegetables:  zucchini or any kind of squash, broccoli, cauliflower, canned drained artichoke hearts,  colorful bell peppers, carrots, shredded eggplant, chopped fresh spinach leaves, or another vegetable you prefer
  • Note: you can also do a mixture of them use fresh or frozen blotted dry and drain anything canned ( I always use fresh)
  • 1 teaspoon salt
  • 2 large eggs
  • 1/4 cup shredded provolone or any sharp cheese like cheddar
  • 1 teaspoon granulated garlic powder
  • 1 clove minced garlic
  • 1/4 cup chopped fresh parsley 
  • 1/2 cup almond flour ( crushed pork rinds, will work also)
  • salt, black pepper, or cayenne to taste
  • Optional: for cajun style add 1 teaspoon cajun seasoning and 1/2 teaspoon chili powder and 1/2 teaspoon smoked paprika
  • oil for drizzling or use cooking spray
  • Note:   if you decided to use bread crumbs or cracker crumbs and non-low carb, they also can be substituted for this recipe.


  1. Oven-Fried:
  2. Heat the oven to 400 degrees.
  3. Line a cookie sheet with parchment paper or a Silpat mat and set aside.
  4. Note: whatever vegetables you use blot dry with paper towels.
  5. Shred any vegetables in a food processor or finely grate them.
  6. (I used orange bell peppers, broccoli, zucchini, and canned artichoke hearts).
  7. Mix the ingredients all together in a bowl with vegetables.
  8. Scoop out the mixture using an ice cream scoop to form a ball.
  9. Place on the sheet and flatten down.
  10. Drizzle with a few drops of cooking oil or cooking spray.
  11. Bake until golden brown around 35 minutes turning once.
  12. Air Fry: I line the basket with foil and pierce holes in it. Spray with cooking oil, set the fryer to 400, and air fry for around 11 minutes.
  13. Pan Fry: Using a cast iron sprayed skillet, pan-fry for 4 minutes on each side.
  14. Serving suggestions: Fresh Marinara Sauce warmed or Homemade Italian Style  Salsa
Created using The Recipes Generator

Pin for later

this is a fritter on a white plate

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this is a stack of 3 vegetable baked fritters