Vegan vegetable fritters, light, crispy and loaded with fresh vegetables, are a perfect afternoon, finger-food snack for the kids or light main dish for the whole family. A vegan vegetable fritter recipe that takes less than 15 minutes to prepare.
How many of you are sick of being stuck at home? I know I am, but if you think about it from a creative standpoint, it’s the perfect time to try new vegan recipes like my Vegan Vegetable Fritters. These vegan fritters are the perfect way to get your veggies on and use up vegetables left in your fridge. Don’t know what to pair them with? How ’bout my smoky homemade chipotle sauce or my 10-minute tofu sour cream?
Ingredient Substitutions
As you can see in the image above, the ingredients I use for my vegan vegetable fritters are simple and basic. But don’t let an ingredient list stop you, hungry friends, as you can substitute vegetables with whatever you have on hand.
And frying doesn’t need to involve a ton of heavy oil or an egg-based, messy batter to make this vegan fritter recipe turn our perfect. I use Bob’s Red Mill Spelt Flour when making vegetable fritters, which is a nutritious alternative to other flours. Spelt is an ancient, whole grain and a fantastic source of dietary fiber, protein, vitamins and minerals. It’s also more water-soluble than wheat flour, which makes it easier for your body to digest. If you don’t have access to spelt flour, you can use whatever you have in your pantry, just know that the texture of these vegan fritters may turn out differently than the ones I make using spelt flour.
How to Make Vegan Vegetable Fritters
This vegan vegetable fritter recipe is super-duper easy to make. Just follow these steps to perfect vegan fritters every time:
- Place grated zucchini in a bowl with a few sprinkles of sea salt. Mix with hands and let sit for 10 minutes. Remove zucchini from bowl with hands and squeeze out excess liquid over sink. If you skip this step the fritters will have too much moisture and not get very crispy.
- Spray a thin layer of cooking spray into a non-stick pan. Begin to heat over medium-high flame.
- Add all grated veggies and dry ingredients to a bowl. Pour in a teaspoon (or two) of olive oil and with your hands, mix until well-incorporated (see the image above).
- Using an ice-cream scoop or your fingers, scoop out batter in mounds, roll into balls, then pat gently, flattening with your hands. Place 4 at a time in skillet keeping them 1-2 inches apart and fry for 2-3 minutes on each side, or until golden brown.
- Line a plate with paper towels. When fritters are crispy, remove with spatula and place on lined plate and blot excess oil from top. Fritters will harden as they cool.
- Top with parsley or scallions and your favorite dressing or vegan sour cream.
Alternative Cooking Methods
If you’re not into frying, I completely understand. The good news, you can also cook in the air fryer (360 degrees Fahrenheit for 8-10 minutes), conventional oven, (375 degrees Fahrenheit for 15-20 minutes) or dehydrator (130 degrees for 10-12 hours).
Tips I Learned Along the Way
Besides making a huge mess when I cook, I also sometimes run into unforeseen problems. This recipe was no different and here’s what I learned along the way:
- Take care not to make fritter patties too thin. Doing so will cause them to fall apart.
- If you’re looking for fritters that are crispy throughout like a potato chip, this is not the recipe for you. My vegan vegetable fritters are crispy on the outside and tender on the inside.
- For best results, don’t skip squeezing the moisture out of zucchini.
- Store in an air-tight container in your refrigerator for up to 5 days.
If you make this vegan vegetable fritter recipe, please give it a star rating and don’t forget to take a photo and tag it #veganvigilanteblog on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments about what you love about this recipe and/or what you did differently are always welcome.
Vegan Vegetable Fritters
Ingredients
- 1 cup 94 g grated carrot
- 1 cup 129.5 g grated zucchini
- 1/2 rounded cup 77 g fresh or frozen sweet corn
- 1 cup 193.5 g grated baked potato (pressed firmly into cup)
- 2 tbsp 20.5 g spelt flour
- 1 heaping tsp 8 g minced garlic
- 1-2 tsp olive oil up to 8 g
- 1/4 tsp 0.5 g smoked paprika
- 1/2 tsp 1 g ground cumin
- 2 generous pinches of dried parsley
- 1 tbsp 7.5 g nutritional yeast
- sea salt and black pepper to taste
Instructions
- Place grated zucchini in a bowl with a few sprinkles of sea salt. Mix with hands and let sit for 10 minutes. Remove zucchini from bowl with hands and squeeze out excess liquid over sink. If you skip this step the fritters will have too much moisture and not get very crispy.
- Spray a thin layer of cooking spray into a non-stick pan. Begin to heat over medium-high flame.
- Add all grated veggies and dry ingredients to a bowl. Pour in a teaspoon (or two) of olive oil and with your hands, mix until well-incorporated.
- Using an ice-cream scoop or your fingers, scoop out batter in mounds, roll into balls, then pat gently, flattening with your hands. Place 4 at a time in skillet keeping them 1-2 inches apart and fry for 2 To 4 minutes on each side, or until golden brown.
- Line a plate with paper towels. When fritters are crispy, remove with spatula and place on plate and blot excess oil from top. Fritters will harden as they cool.
- Top with parsley or scallions and your favorite dressing or vegan sour cream.
Notes
- Take care not to make fritter patties too thin. Doing so will cause them to fall apart.
- If you're looking for fritters that are crispy throughout like a potato chip, this is not the recipe for you. My vegan vegetable fritters are crispy on the outside and tender on the inside.
- For best results, don't skip squeezing the moisture out of zucchini.
- Store in an air-tight container in your refrigerator for up to 5 days.
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