Carrot And Zucchini Fritters - Give Recipe (2024)

FAQs

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place. Fritters may also fall apart if you fail to use enough oil, or too much!

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters).

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

Be aware that if you add too much liquid the cooked fritters could be a little rubbery. Heat about 1cm of olive oil in a frypan. Add spoonfuls of the mixture and cook until golden on one side and the bubbles start to pop around the edges. Turn the fritters over and cook until golden and cooked through.

Baking powder: Baking powder ensures a light and crispy exterior.

FLOUR + CORNSTARCH + BAKING POWDER

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

Why are my potato fritters soggy? ›

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

If you have too much oil in the pan or it isn't hot enough before you add the batter, the fritters will absorb the oil and become soggy.

Soggy apple fritters are typically the result of oil that isn't hot enough. This is why a candy thermometer is so important!