I stole this recipe for Oven Fried Veggie Fritters from a cookbook called Betty Crocker: The Smart Dinner. Seasoned frozen mixed vegetables are the base for these fritters. Bread crumbs and an egg are mixed with the vegetables and packed into a measuring cup to shape the fritters. Melted butter is brushed on top and the fritters are baked until golden. This vegetable recipe is a great way to use up the vegetable bags in the freezer and a colorful side dish.

“The more colorful the food the better. I try to add color to my diet, which means vegetables and fruits.” – Misty May-Treanor, American beach volleyball player (see more quotes in the Quotes tab)

Heat oven to 400 F. Line cookie sheet with cooking parchment paper or spray with cooking spray. Cook 2 cups frozen seasoned vegetables (such as broccoli, carrots, cauliflower, peas or corn) according the package instructions in the microwave. Allow the vegetables to cool enough to be handled.

Stir together vegetables and 1 slightly beaten egg; then add in ¾ cup Panko crispy bread crumbs.

Mix until the ingredients come together.

For each fritter, tightly pack vegetable mixture into ¼ cup measuring cup, then place on cookie sheet 2 inches apart; flatten slightly.

Brush with 2 tbsp melted butter. Bake 15 to 18 minutes or until golden brown.

Serve fritters warm.

Print

Oven Fried Veggie Fritters

Seasoned frozen mixed vegetables are the base for these fritters. Bread crumbs and an egg are mixed with the vegetables and packed into a measuring cup to shape the fritters. Melted butter is brushed on top and the fritters are baked until golden. This vegetable recipe is a great way to use up the vegetable bags in the freezer and a colorful side dish.

Course Vegetable

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

Fritters

• 2 cups frozen seasoned vegetables such as broccoli, carrots, cauliflower, peas or corn, cooked and cooled
• 1 egg slightly beaten
• ¾ cup Panko crispy bread crumbs
• 2 tbsp butter melted

Ranch Dill Sauce

• ¼ cup ranch dressing
• 2 tsp chopped fresh dill weed
• ½ tsp grated lemon peel
• 1 tsp lemon juice

Instructions

1. Heat oven to 400 F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
2. In medium bowl, stir together vegetables and egg. Stir in bread crumbs.
3. For each fritter, tightly pack vegetable mixture into ¼ cup measuring cup, then place on cookie sheet 2 inches apart; flatten slightly. Brush with melted butter. Bake 15 to 18 minutes or until golden brown.
4. Meanwhile, in a small bowl, mix sauce ingredients. Serve fritters hot with sauce.

Recipe Notes

Use a 12 oz bag of frozen seasoned vegetables. I used a 10 oz bag frozen seasoned vegetables and my yield was only 6 fritters. The vegetables were seasoned with cracked black pepper; I added salt, Italian seasoning, onion powder and garlic powder. Chop the vegetables into bite size pieces; it makes it easier to form the fritters.