What is a fritter anyway? It’s like a scrumptious savory pancake!
Sort of like a potato pancake but with added veggies for color, fiber and phytonutrients! I’m all about these Vegan Veggie Fritters. When you want pancakes for dinner but you’re also in a savory mood… you need these in your life. We can have a lot of moods you know?! I’m here to provide yummy recipes for all of them.
I love these delicious fritters because they’re EASY to throw together and consist of all the good basic veggies like zucchini, carrot, potato and onion. Yes, potatoes. I feel like people are now scared of white or gold potatoes but I’m here for them. Did you know potatoes are high in vitamin c, potassium and phytonutrients like carotenoids and flavonoids! They’re not evil! And they really help to hold this fritter together. Of course sweet potatoes may be higher in fiber and some minerals but I still love a good potato moment once in a while.
A potato moment, LOL. What has food blogging done to my brain?
Alongside the veggies, we have fresh parsley, chickpea flour, ground flax, plain nut milk of your choice, cumin, salt and pepper. That’s literally it. Oh and red pepper flakes if you want a little heat, but totally optional.
First, I started by boiling the potatoes because they take the longest. While they’re boiling away, I chopped the onion, then shredded the zucchini and carrot using a grater. You could shred them in a food processor, they just won’t have the same shape (will be ground instead of shredded) and may become too water-y that way. Add them to a bowl with the other dry ingredients. By that time, the potatoes should be soft enough to pierce through with a fork. I added them to the bowl and mashed them with a fork. No need to mash them perfectly… you can leave some chunks. This recipe is rustic… just another reason I love it! Mix everything together until well combined! Heat the oil in your pan, form the fritters and get to frying!
Simple, easy, delicious vegan veggie fritters! Served with vegan sour cream or my favorite cucumber tzatziki sauce.
4 small gold potatoes, quartered (or 2 large white potatoes)
1/2 onion, diced
2 large zucchini, grated
2 large carrots, grated
1/2 cup parsley
1/2 cup chickpea flour
2 tablespoons ground flaxseed
1/2 cup plain nut milk (I used almond)
1.5 tablespoons ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons avocado oil (for frying)
First, fill a large pot with water and bring to a boil, then boil the potatoes for 20-25 minutes until soft and can be pierced through with a fork.
While those are boiling, start chopping the onion and then shred the zucchini and carrots using a grater. You can shred them in a food processor, they just won’t have the same shape (will be ground instead of shredded) and may become too water-y that way.
Transfer the onion, zucchini and carrot to a large mixing bowl. Add the parsley, chickpea flour, ground flax, nut milk, cumin, sea salt, black pepper and optional red pepper flakes.
By this time, the potatoes should be done. Transfer them to the bowl and lightly mash with a fork. No need to mash them perfectly… you can leave some chunks. Then mix everything together until well combined!
On the stove, heat the oil in a pan. Once hot, begin forming the fritters in your hands and then fry them in the pan for 4-5 minutes on each side. Do this until all the batter is used.
Keywords: vegetable fritters, vegan fritters, gluten free fritters, veggie fritters, vegan veggie fritters, vegan zucchini fritters
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