VIDEO RECIPE > How to make Easy Chicken Veggie Fritters (2024)

FAQs

Why are my vegetable fritters soggy? ›

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.

Get the skillet searing hot.

As you're combining all the ingredients for your fritters, go ahead and get the skillet warming up over medium-high heat with a bit of oil. A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together.

The "swimming method" is generally used for foods that make use of a batter, such as fruit fritters. The battered item is carefully lowered into the hot oil.

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.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

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 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.

Chickpea flour

Often confused with besan (see below), chickpea flour is made from ground white chickpeas. It has a coarse texture which is helpful when using it as a binding ingredient. It's best used to make fritters, veggie burgers, pancakes and waffles, or as a thickener in soups, curries and sauces.

Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties. Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes.

Depending on the recipe, you could probably substitute any squash or shredded yams for zucchini. The latter would produce a more dense, sweeter product. Stray away from using sweet potatoes as a substitute. They can be very sweet, and mushy.

How to make fritters stay together? ›

Here are some frittering tips:

Chop everything to small dice so that the fritters stay together when frying, you are just adding enough egg and flour to barely coat the ingredients, and large chunks have a tendency to make the fritters fall apart.

The oil must be hot, otherwise the batter will absorb more oil and become soggy. By adding eggs, it can also make the dough for crispy fritters fluffy and soft.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter!

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.

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.