Ask Casey: Why Do I Fail at Fritters?

How do I make vegetable fritters (zucchini, carrot, kohlrabi, etc) that stick together all fritter-like rather than becoming a big fire-y burned mess in my frying pan, as they always do?

Ask Casey: Cooking and Kitchen Questions AnsweredWhether or not you’ve been struggling with the bounty delivered by your CSA over the summer season or just need to use up a bunch of quickly wilting produce in the blink of an eye, fritters can solve the problem by packing a bunch of veg into a batter-dipped bundle of flavor.

However, if you’ve been struggling to straddle the fine line between golden brown and blackened, or between a firm, crispy cake and a watery blob, fritters seem less like a vegetable godsend and more like another frustrating trick of the kitchen. No worries. I’m here to help, with a few tricks that will make your fritters just fine. Did I say just fine? I really meant foine.

But first, a word on zucchini: it’s the devil. No, no, I kid, squash is actually the devil. I love zucchini, though it has a devilish tendency to get soggy when served any other way but raw. Luckily, there’s an easy fix for that situation: after you’ve shredded the zucchini, toss the shreds with a few pinches of salt (about 1/2 teaspoon for every large zuke you shred) and place them in a mesh strainer for about 15 minutes. The salt will draw the moisture out of the strands.

Then take those long, goopy strands and wrap ’em up good in an old non-terrycloth kitchen towel. (Sturdy paper towels will work in a pinch, too, but I prefer the eco option.) Squeeze gently and wick the moisture out of the vegetable into the towel. Voila! Dry-as-a-bone zucchini that won’t weigh you down. (You won’t have this problem with other, sturdier vegetables like carrots and kohlrabi, and leafy greens like spinach, chard, and kale will cook down significantly for fritter additions.)

Zucchini tangent over—I know you’ve been waiting patiently, so here are the two big secrets to fritter making:

corn and shiitake fritters, via
You don’t need as much batter as you think you need. You’re making a fritter and you’re imagining it to be kind of like a vegetable pancake, right? Wrong. Instead of letting your vegetables swim in a watery batter that oozes out and spreads into a circle when it hits the hot pan, you need your fritters to be able to stand on their own. The batter should be thick and sticky, functioning more like the mortar that holds your vegetable bricks together in the pan. The vegetables are the main event here, and you just need enough batter to keep them stuck to one another.

Cook your fritters like grilled cheese. Even though you’re not relying on a ton of batter to hold the fritter in place, pancake-style, you can still use your pancake-flipping skills to cook them. Add just enough oil to completely coat the bottom of a heavy-bottomed pan like a cast iron skillet, then heat until shimmering over no higher than medium heat. Add your fritters and leave them be for about 2 minutes, creating a crunchy bottom crust.

Flip the fritters as soon as they’re crusty, even if they’re not completely golden brown, and press gently with your spatula to flatten the fritter for even cooking once you’ve flipped. Repeat, flipping every few minutes, until you’ve reached the level of crispiness you desire. This isn’t a chicken cutlet or hamburger, and you’re not going to turn it gross and rubbery by overcooking.

When the fritter’s fried to your liking, cool it on a paper towel-lined plate, then add more oil to the pan for the next batch and do it all over again.

Ready to try the fritter technique for yourself? Give it a go with the following recipe, which tastes incredibly like a crab cake but without that expensive crab weighing your budget down. (It’s also a great way to use up excess corn in late summer.) Or just use the basic batter ratio and sub in your favorite spices and vegetables, estimating about 2 cups of cooked vegetables for the amount of batter ingredients listed below.

Got a question you’d like to Ask Casey? She’s answering! Send your kitchen queries and crisis situations to casey(AT)goodfoodstories(DOT)com and your dire straits could be a teachable moment right here on the site.

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  1. says

    Yes! I often have difficulty with fritters and veggie burgers too – thanks for this most helpful advice! And the picture looks so tasty that I think this recipe needs to happen in my kitchen before this weekend is over. Yum!

  2. says

    Now you’re talking! I grew up eating sweet corn fritters that my dad made on the weekends by dropping very loose batter into a small saucepan of oil. My brothers and I drowned the golden, knobby blobs in syrup and they disappeared as fast as he could make them.

    I really hesitate to deep fry anything these days, simply due to the mess I don’t want to clean up afterwards. I think a patty/fritter version might be just the answer.

    • Casey BarberCasey Barber says

      Louise, I’ve never frozen fritters for future use, though you should be able to do so without any problems. Cool the fritters on paper towels, then transfer to a waxed paper-lined baking sheet and place them on the sheet in a single layer. Once they’re frozen through (about an hour), you can transfer them to a freezer bag to take up less space.

      I’d reheat them directly from their frozen state in a 400˚F oven until they’re warm and crispy. Good luck!