These Vegan Vegetable Fritters are crispy, colorful little bites that pack a veggie punch! Made with fresh veggies and a hint of seasoning, they are perfect for a snack or light meal.
I love making these fritters because they’re so easy! You just mix everything together, pan-fry them, and enjoy. Plus, they disappear fast at gatherings—everyone wants to grab one!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture but can be watery. If you find yours too watery, just squeeze it a bit in a clean kitchen towel before adding to the mix. For a twist, try using grated sweet potato or yellow squash instead!
Chickpea Flour: This flour is the star for binding and adding a nutty flavor. If you’re not a fan, you can substitute with more all-purpose flour. For gluten-free options, stick with chickpea flour or brown rice flour.
Spinach or Kale: Both greens are great for this recipe! Spinach is milder, while kale adds a bit more texture and flavor. You can also use other greens like Swiss chard or even shredded cabbage if that’s what you have handy.
Oil for Frying: Olive oil is my go-to for a lighter taste. Coconut oil works great too for a hint of sweetness. If frying isn’t your thing, you can bake the fritters in the oven at 400°F (200°C) for a healthier option.
How Do I Get the Fritters Crispy Without Falling Apart?
Achieving crispy fritters while keeping them intact is the goal! First, make sure your vegetable mixture isn’t too wet by draining any excess moisture, especially from zucchini. When combining your flours, start with less water and add just enough to hold it together.
- Heat your skillet well before adding the oil. A hot surface is essential for a crunchy exterior.
- Press down slightly while cooking but avoid overcrowding the skillet; cook in batches if necessary to allow even cooking.
- Let them cook undisturbed for the full time on each side; flipping too soon can lead to breakage.
With these tips, you’ll have crispy, delicious fritters every time!
How to Make Vegan Vegetable Fritters?
Ingredients You’ll Need:
For the Fritters:
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 cup chopped spinach or kale
- 1/2 cup chopped onion
- 1/2 cup chickpea flour (besan)
- 1/4 cup all-purpose flour (or more chickpea flour for gluten-free)
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for a bit of heat)
- 1/4 cup water (adjust as needed)
- Olive oil or coconut oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook, making the total time around 30-35 minutes. After mixing your ingredients, you’ll be frying those delicious fritters in no time!
Step-by-Step Instructions:
1. Prepare the Vegetable Mixture:
In a large mixing bowl, combine the grated zucchini, grated carrots, chopped spinach, and chopped onion. Give it a good mix so everything is well combined. This is where the flavors start coming together!
2. Add the Dry Ingredients:
Next, add the chickpea flour, all-purpose flour, baking powder, garlic powder, onion powder, salt, black pepper, and optional paprika to your bowl of veggies. Stir everything together until it forms a nice, thick mixture.
3. Adjust the Consistency:
Gradually pour in the water, a little at a time, stirring as you go. You want the batter to hold together well, but make sure it isn’t too wet or runny. Aim for a nice, scoopable consistency!
4. Heat the Oil and Cook the Fritters:
Heat a non-stick skillet over medium heat and add about 1-2 tablespoons of olive oil or coconut oil. Once it’s hot, scoop about 2 tablespoons of the batter onto the skillet for each fritter. Flatten them slightly with the back of your spatula. This helps them cook evenly.
5. Flip and Finish:
Cook the fritters for about 3-4 minutes on one side until they are golden brown. Then, carefully flip them over and cook for another 3-4 minutes on the other side. They should be nice and crispy!
6. Drain and Serve:
Once cooked, remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any extra oil. Repeat with the remaining batter, adding more oil to the skillet as needed. Isn’t that easy?
7. Enjoy Your Fritters:
Serve the fritters hot with your favorite dipping sauce or chutney. Enjoy your crispy vegan vegetable fritters as a delicious snack, appetizer, or part of your meal! Happy eating!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can customize the fritters by using other grated or finely chopped vegetables like bell peppers, corn, or sweet potatoes. Just ensure that the total volume remains around 3 cups so the batter holds together well.
How Do I Store Leftover Fritters?
Store any leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-12 minutes until heated through and crispy again!
Can I Freeze These Fritters?
Yes, you can freeze the cooked fritters! Let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container, where they can be stored for up to 3 months. Just reheat directly from the freezer when you’re ready to enjoy them!
What Can I Substitute for Chickpea Flour?
If you don’t have chickpea flour, you can use regular all-purpose flour or a gluten-free all-purpose blend. Keep in mind that using different flours may change the texture slightly, so adjust the water accordingly to ensure the batter still holds together.
