Name: Rainbow Roasted Veggie Fritters with Sweet Corn Dip
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup shredded carrot; 1 cup shredded sweet potato; 1/2 cup finely diced red bell pepper; 1/2 cup finely diced yellow bell pepper; 1/2 cup shredded zucchini, peeled (optional, for zero green speckle); 1/2 cup corn kernels (fresh or thawed from frozen); 1/2 small red onion, finely diced; 2 large eggs; 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1 tsp smoked paprika; 1 tsp garlic powder; 3/4 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp olive oil (plus more for pan frying); 1/2 cup Greek yogurt; 1/2 cup corn kernels (for dip); 1 tsp honey; 1 tbsp fresh lemon juice; 1/4 tsp chili powder; Salt and pepper, to taste

Rainbow Roasted Veggie Fritters with Sweet Corn Dip

Peter

These Rainbow Roasted Veggie Fritters are a stealthy, vibrant way to get veggies onto the table—without a speck of obvious green in sight! Sweet potatoes and carrots give a golden hue, while bell peppers and corn add pops of red and yellow. The high-heat, small-batch skillet technique creates a crispy, caramelized crust reminiscent of wok hei, making the fritters irresistibly snackable. The sweet corn dip is creamy, tangy, and totally family-friendly. Perfect for picky eaters and a festive California summer dinner!

Ingredients

Instructions

Prep all vegetables: Peel and shred carrots and sweet potato. Dice bell peppers and red onion. (If using zucchini, peel to remove green skin, then shred.) Pat all veggies dry with a towel to minimize moisture.
In a large bowl, whisk eggs, flour, baking powder, smoked paprika, garlic powder, salt, black pepper, and 2 tbsp olive oil until smooth.
Add all prepped vegetables and corn to the batter. Fold gently until evenly coated.
Heat a large skillet over medium-high until hot (almost smoking). Add a drizzle of olive oil.
Working in batches, scoop 1/4-cup portions of veggie batter into the pan. Flatten gently into 1/2-inch thick fritters. Cook 3-4 minutes per side until deeply golden and crisp. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
Meanwhile, make the Sweet Corn Dip: Blend 1/2 cup corn kernels, Greek yogurt, honey, lemon juice, chili powder, and a pinch of salt and pepper until mostly smooth and creamy.
Serve fritters hot, stacked on a platter, with a bowl of the corn dip for dunking. Garnish with a dusting of paprika or extra corn, if desired.