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Close up of vegan vegetable fritters surrounding bowl with sauce.
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5 from 1 vote

Vegan Vegetable Fritters (Gluten-Free)

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!
Course Dinner, Finger Food, Light Lunch, Party Food, Snack
Cuisine British, International
Keyword vegan fritters, vegan vegetable fritters, veggie fritters
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 209kcal
Author Jo Allison


  • 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


  • 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!


  • 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:
  1. Be brave and make these your own. See my substitutes and extras suggestions above!
  2. 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.
  3. 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.


Calories: 209kcal | Carbohydrates: 35g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 790mg | Fiber: 10g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 3mg