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–+ servings
vegetable fritters

Vegetable Fritters

Learn how to make the most delicious vegan vegetable fritters in no time! They're perfect for meal prep and can also be made from leftovers.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Choose Serving Size 7

Ingredients 

  • 1 zucchini shredded, drained of excess liquid
  • 1 carrot shredded
  • 4 cloves garlic minced
  • 4 scallions chopped
  • 2 Tbsp parsley chopped
  • 2 Tbsp dill chopped
  • 4 Tbsp chickpea flour or all-purpose flour
  • 1 tsp thyme
  • ½ tsp oregano
  • ¼ chili powder
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • sauce to serve; I use hot mango chutney

Instructions

  • In a large bowl, combine the shredded and drained zucchini, carrot, scallions, dill, parsley, chickpea flour, garlic, chili powder, oregano, thyme, salt, and pepper.
  • Stir together until well combined. Allow the mixture to sit for at least 10 minutes.
  • Heat a skillet with olive oil over medium heat.
  • Scoop out about 1 Tbsp of the veggie mixture per fritter into the skillet.
  • Cook each fritter for about 5 minutes per side, until golden brown.
  • Serve with your favorite sauce!

Notes

Squeeze the shredded zucchini thoroughly before mixing - excess water is the number one reason fritters turn out soggy. Rest the batter for 10 minutes so the chickpea flour has time to bind.