Vegetable fritters are one of the staples of the plant-based diet, but it takes some time to perfect your recipe. If your fritters are too soggy and not crispy enough, try making them better with these useful tips.
Drain the Water
The majority of veggies used to make fritters—such as zucchini and eggplant—have high water content. That’s why it’s important to grate them, salt them, and let them drain for at least half an hour before making your fritters, and do your best to squeeze the liquid out of them.
The flour helps bind all the ingredients together, but it’s important to find the perfect balance when adding it to your batter. Your fritters will be soggy if you’re not using enough, but they won’t be crispy enough if you’re using too much.
If you’re using eggs to make the fritters, make sure to go with the cold ones. They’ll slow the development of gluten and lead to a better texture. It’s also recommended to let your batter cool down in the fridge before using it for the same reason.
