Vegan Vegetable Fritters are packed full of courgettes, carrots & more. Gently spiced, simple to make, adaptable & gluten-free too. Perfect snack, finger and party food. Kids and adults approved!
I don't know about you but my ultimate goal when it comes to family meals is to get as much vegetables into my children as possible.
This veggie packed vegan fritters recipe has been a huge hit with both my boys from day one which made me very happy and smug indeed.
Why are these Vegan Vegetable Fritters so great?
- They are very quick and easy to prepare.
- My basic recipe is easily adaptable to whatever vegetables you've got to hand or would like to use.
- They remind my kids of pancakes if quite a bit crispier and "veggie kind".
- They make perfect snack, finger or party food but also light lunch and dinner if accompanied by your favourite sides.
- Despite being shallow fried they're still really good for you.
- I like making these veggie fritters using chickpea flour* (gram flour) which I use in my kitchen all the time now and which so happens to be gluten-free. However, you could easily replace it with regular plain flour if that's all you've got.
Ingredients & substitutes
One of many things I love about these vegetable fritters is simplicity of ingredients as well as how easy they are to adapt!
Flour - I find that naturally gluten-free Chickpea Flour* (Gram Flour) works really well in things like fritters, bhajis, pakoras etc. Not only it's perfect for binding your batter but it's also full of protein and fibre.
You could easily substitute it here with either plain or perhaps spelt flour for that extra healthy boost of fibre.
Curry Powder - Instead of messing around with lots of different spices, I took a slight shortcut and decided to go for mild curry powder (you could of course up the heat level here).
I find it provides gentle curry/spiced vibe to these vegan fritters we all love.
Flax Egg - Vegan fritters still require some sort of binding agent that in combination with flour forms nice, thick batter and that's where flax egg comes to play. See more information regarding flax egg below.
If you're not plant based feel free to substitute it with 2 eggs.
Vegetables - That's where it gets exciting and where you can really make these fritters your own.
I always use grated courgette (zucchini) in my fritters as in my opinion it's been made for fritters. You could even make these plain courgette fritters if you wanted to but I like to add a variety of different veg.
I use array of different root vegetables and occasional broccoli stalk which I try to add to things when I can (make sure to check out my Broccoli Stalk Soup). Try grating some carrots, parsnips, beetroot, celeriac, sweet potato etc. Go with few at a time or just one, it's that simple.
Sometimes when trying to use up some odds and ends I might add roughly chopped few bits of bell pepper or add a handful of cooked peas but mostly I tend to use root veggies here.
You could also add finely chopped spinach or cavolo nero for that bit of greenery.
Optional extras - More often than not I try and add some fresh herbs to my fritters and will usually go for some freshly chopped coriander or some chives. It does add a nice bit of green colour and extra flavour of course.
You could also try and mix in some grated smoked tofu for that extra bit of substance, protein and deliciousness. Make sure it is a firm variety. We love smoked tofu by The Tofoo Co. which you can buy in all major supermarkets here in the UK (not sponsored).
If you're not plant based, some grated cheese would work nicely too!
What is Flax Egg?
Flax Egg is super simple to make and very nutritious vegan egg replacement.
It is basically a mixture of ground flaxseed* (linseed) and water which when left to sit for a few minutes becomes slightly thick and gelatinous. Due to its consistency, it can be successfully used in place of eggs in lots of vegan recipes. It definitely works a treat in this fritter recipe.
The ratio is 1 tablespoon of flaxseed to 3 tablespoon of water per flax egg. This recipe calls for two of those.
Of course if you don't follow plant based diet, feel free to use regular eggs instead.
Few helpful tips!
- Be brave and make these your own. See my substitutes and extras suggestions above!
- Although it's ok to mix and match the veggies, make sure you stick to the amount suggested so approximately 250g of courgette and 350g of whatever other veg you'd like. You can of course up the amounts but bare in mind you might need to add a bit more flour to the mix so that you have a nice batter consistency.
- Using good non-stick frying pan or skillet is essential here especially if you want to limit the amount of oil. I usually only use couple of tablespoons of oil at the start of frying and that is more than enough for the entire batch of fritters.
I absolutely love my Salter carbon steal pan* which you buy already pre-seasoned and the more you use it the better it gets. With use its non-stick qualities get better and better and I can use my favourite metal spatula* without the worry that I’m going to scratch it. Very affordable too.
Serving suggestions!
As these veggie fritters are so super versatile you can have them as a part of any meal.
We usually have these for dinner with some sweet potato wedges, corn ribs, baked polenta chips, coleslaw, simple side salad and cucumber raita or my homemade harissa mayo (see my Portobello Mushroom Burger for recipe).
As they're gently spiced and have got that curry vibe to them, they go really nicely with my easy turmeric rice or in chapatis.
Also do try them cold in a sandwich - just lush!
They're very easy to turn into little party canapés if you make them into smaller, blini size bites. Top them with a dollop of mango chutney et voila.
Vegan Vegetable Fritters - Storing & Freezing
These yummy fritters are definitely the tastiest when eaten the moment they're cooked. However, leftovers are still delicious and will last in your fridge for up to a week. You can also freeze excess fritters for up to 2 months.
Make sure they're completely cool first and freeze in single layer to prevent them from sticking. Once frozen you can transfer them into freezer safe bag and take out as and when needed.
To reheat simply pop them onto a baking sheet and into the oven preheated to 180C/350F for approximately 10 minutes or until nicely warmed through.
I wouldn't suggest reheating them in the microwave as they will get soggy.
How to make Vegan Vegetable Fritters - Step-By-Step Instructions
Start with preparing your flax egg by mixing 2 tablespoon of ground flaxseed* (linseed) with 6 tablespoon of water. Make sure the mixture is well combined and put it in the fridge to thicken while you prepare your veggies.
Coarsely grate all of your veggies. I tend to use standard box grater* and its coarse side. Try and squeeze some moisture out of the courgette either by using your hands or squeezing it through cheesecloth* or clean tea towel. Some moisture is fine as this fritter recipe is pretty forgiving. There is no need to squeeze your root vegetables!
In a large bowl mixed together grated veggies, chickpea flour, curry powder, flax egg and whatever other extras you're using. Season generously with salt & pepper.
Heat up couple of tablespoons of rapeseed/sunflower/olive oil in a large frying pan. Once hot, spoon fritter batter onto the pan in portions as you would pancakes and fry 3-4 minutes on each side or until nicely browned.
Repeat with the remaining batter.
Put your cooked fritters on a plate lined with paper towels to soak up excess oil. Keep them warm in a very low oven until you're done with frying them all.
Serve and enjoy!
Have you tried my Vegan Vegetable Fritters?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Some more veggie packed recipes you might enjoy!
Kale Crisps
Mushroom and Walnut Pâté (Vegan)
Miso-Glazed Aubergine (Nasu Dengaku)
Vegetarian Sausage Rolls
Cheesy Carrot & Courgette Savoury Muffins
Breakfast Muffin Frittatas
Vegan Lentil and Spinach Lasagne
Vegan Vegetable Fritters (Gluten-Free)
Equipment
Ingredients
- 1 courgette (zucchini) approx. 250g coarsely grated
- root vegetables of choice (carrots, parsnips, sweet potato, beetroot, celeriac etc.) - approx. 350g peeled and coarsely grated
- 2 flax eggs (2 tablespoon flaxseed mixed with 6 tablespoon water) see notes
- 100 g chickpea flour (gram flour) see notes
- 2 tablespoon curry powder I use mild version
- salt & pepper
- finely chopped fresh coriander or parsley optional
- rapeseed/sunflower/olive oil for frying
Instructions
- Start with preparing your flax egg by mixing 2 tablespoon of ground flaxseed (linseed) with 6 tablespoon of water. Make sure the mixture is well combined and put it in the fridge to thicken while you prepare your veggies.
- Coarsely grate all of your veggies. I tend to use standard box grater and its coarse side. Try and squeeze some moisture out of the courgette either by using your hands or squeezing it through cheesecloth or clean tea towel. Some moisture is fine as this fritter recipe is pretty forgiving. There is no need to squeeze your root vegetables!
- In a large bowl mix together grated veggies, chickpea flour, curry powder, flax egg and whatever other extras you're using. Season generously with salt & pepper.
- Heat up couple of tablespoons of rapeseed/sunflower/olive oil in a large frying pan. Once hot, spoon fritter batter onto the pan in portions as you would pancakes and fry 3-4 minutes on each side or until nicely browned.
- Repeat with remaining batter.
- Put your cooked fritters on the plate lined with paper towels to soak up excess oil and keep them warm in a very low oven until you’re done with frying them all.
- Serve and enjoy!
Notes
- Nutritional information is approximate, per 1 serving based on 4 serving and should be treated as a rough guideline only. It doesn't include the oil used for frying and it will differ slightly depending on the ingredients used.
- If you're not following plant based diet you could use 2 lightly beaten eggs here.
- Plain or perhaps spelt flour can be substituted for chickpea flour.
- Leftover will last in the fridge for up to a week or can be frozen for up to 2 months. Tips:
- Be brave and make these your own. See my substitutes and extras suggestions above!
- Although it’s ok to mix and match the veggies, make sure you stick to the amount suggested so approximately 250g of courgette and 350g of whatever other veg you’d like. You can of course up the amounts but bare in mind you might need to add a bit more flour to the mix so that you have a nice batter consistency.
- Using good non-stick frying pan or skillet is essential here especially if you want to limit the amount of oil. I usually only use couple of tablespoons of oil at the start of frying and that is more than enough for the entire batch of fritters.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!