These vegan Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up.
These Vegetable Fritters are one of those dishes that if you have vegetables to use up in the fridge, this is a great way to get rid of them.
You could use almost any vegetable you want here, keeping in mind the water content of the vegetable, which will change the consistency of the batter.
I don't have kids, but I bet they will love these. The great thing about Vegetable Fritters is that you can hide loads of veggies in the batter.
Even the pickiest eaters who claim to hate veggies won't realize all the vegetables they are eating.
Want your kids to try a broccoli recipe they'll love? Try my Broccoli Fritters. They go great with hummus.
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My Tofu Frittata is another great place to sneak in some veggies. It is another versatile recipe where you can add whatever veggies you want. It is also one where you can spice it up or down.
Corn and red pepper add a sweet element to these veggie fritters, while red onion, chickpea flour, and a bunch of spices add a savory element.
If Vegan Chipotle Ranch Dressing is too spicy for your tastebuds or your kiddos, check out my Vegan Ranch Dressing - it is quite tame! It has all the same fresh herbs without the spicy smoky flavor.
These crispy Vegetable Fritters are fast and easy to make. I ate them for dinner, but they would also work well as an appetizer, side dish or snack. You could make extra and pack them for lunch to eat at work.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Chickpea flour: I used chickpea flour because I love the taste with the veggies. While I have not tried this recipe with other flours, you could experiment with others. Rice flour or a gluten free 1:1 baking flour would also work.
- Water: To make the batter.
- Cumin, cayenne pepper, paprika, garlic powder: Add warming spicy flavors. Use your favorite spices.
- Salt: Enhances flavors.
- Red onion: I used red onion, but green onion would also work well.
- Red bell pepper and corn: Add a sweet flavor. You could use your favorite veggies. See below for suggestions.
- Parsley: You could leave it out or use other herbs.
- Vegetable oil: To fry the fritters. You could also use avocado oil, sunflower oil or another high heat oil.
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🔪 Instructions
Step 1: Mix the dry ingredients in a large bowl. Add water and whisk until all the lumps are out.
Fold the veggies into the batter.
Step 2: Heat oil in a skillet on medium high heat. Test that the oil is hot enough by dropping a couple of drops of water or a pinch of the batter into the oil. If it sizzles, it is ready.
Step 3: Spoon some of the batter onto the pan, making as many fritters as can fit comfortably without overfilling the pan. Cook until browned. Flip and cook the other side. You should be able to easily lift the fritter with a spatula when it is ready.
🥡 Storage
These chickpea flour fritters are best eaten right away, but can be stored in an airtight container in the fridge for about 5 days.
♨️ Reheating
The best way to reheat them is in a pan on the stove. Lightly oil a skillet and fry them 1-2 minutes until heated through. Place them on a paper towel to get off excess oil.
💭 Tips
- When mixing the flour mixture it will look like pancake batter.
- You only need enough oil to coat the pan. This is a shallow fry, not a deep fry.
- Don't overcrowd the pan. The oil cools down with each fritter added.
- After you heat your pan on medium-high heat, you'll want to test the oil to see that it's ready. To test your oil, sprinkle a few drops of water or a pinch of the batter in the pan. If they sizzle, your pan is ready. You can also test the oil with a wooden spoon. The oil will start bubbling around the spoon.
- Don't worry, the mixture will stay together when you add it to the frying pan. No, it doesn't need an egg to stay together. The fritters stay together all on their own.
- When scooping the vegetable fritter mixture onto the skillet, you can flatten it and push straggling pieces inward to make a more rounded shape.
- The veggie fritters are ready to flip when they are golden brown.
- Place fritters on a paper towel lined plate to absorb excess oil.
🍽 Serving
My favorite dipping sauce to serve with these is Vegan Chipotle Ranch Dressing, but here are some others that work also:
- Vegan Ranch Dressing
- Buffalo Ranch Dressing
- Sweet Mustard Dressing
- Vegan sour cream or vegan yogurt
📖 Variations / Additions
While you can use about any vegetable you like with these vegan fritters, you'll need to know how to prep them. For high water content veggies, you'll want to get out as much water as possible.
Some veggies you'll want to steam first so that they taste better.
- Cauliflower and broccoli: steam first and chop into tiny pieces
- Zucchini, sweet potato: grate and squeeze out as much liquid as possible
- Carrots: grate
- Leafy greens like spinach or kale: blanch and squeeze out the liquid, then chop into tiny pieces
- Mushrooms: sauté first
Other Fritter Recipes
🎥 Video
I hope you love these vegan gluten free fritters as much as I do! If you love this recipe, please come back and leave your feedback and star rating.
📋 Recipe
Vegetable Fritters
Ingredients
- ¾ cup chickpea flour (garbanzo bean flour)
- ½ cup water
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- pepper
- ¼ cup chopped red onion
- ¾ cup chopped red pepper
- ¾ cup corn
- 2 tablespoons chopped parsley
- vegetable oil
- Vegan Chipotle Ranch Dressing (optional)
Instructions
- Mix dry ingredients. Add water and whisk until all the lumps are out. Fold vegetables into batter.
- Heat pan on medium high heat. Add enough vegetable oil to cover the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.
- Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
- Place fritters on a paper towel lined plate to absorb excess oil.
- Serve with Vegan Chipotle Ranch Dressing.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Mary Ann says
Would all purpose flour work with this recipe?
I don't have chickpea flour.
thanks
Willow Moon says
I haven’t tried it, but according to the internet you would need 1 cup ap flour. You may want to try making a half batch first.
Jamila says
The recipes looks good however I'm a bit confused in the nutrition section it states no fat, but it's cooked in oil. Please advise..I'm trying to follow a no oil way of eating. Thank you so much!!
Willow Moon says
If you are trying to stay away from oil, you could try cooking these in an air fryer. I don't own one but I'm assuming you don't need oil. These are shallow fried in oil. The nutrition calculator doesn't show the fat content because it isn't measured in the recipe. That's because it depends upon how big the pan is, so it would need to be figured out with how much oil you are using. The only other thing would be to bake them, but I don't think they will be as good.
Maria says
Can i substitute something else for corn?
Willow Moon says
Yes, you could substitute yellow bell pepper, peas, broccoli, you name it. For ingredients like broccoli, I like to steam the broccoli first. Here's a link to see the directions: Broccoli Fritters.
Maria says
Thank you so much! Im going to try today.
Debi Jordan says
I am not Vegan but I'm happy to have found you on my search for a plant based recipe. I love the veggie fritters and chipotle dressing. I didn't purchased all the vegan ingredients. I used regular sour cream, mayo and Parmesan cheese just because I had it in my pantry. I don't like spending too much money on ingredients before I try the recipe first.
Willow Moon says
Thanks Debi, I'm glad you liked them! I can totally understand not wanting to buy ingredients that you don't normally have around.
Margie says
These were delish. Held together well. Even good cold. I reheated in microwave. Not as crispy but still good. I added a cup or so of small diced zucchini. I thought it might make it watery but it didn't. Will definitely make again! Thank you.
Willow Moon says
Thanks Margie, I’m so glad you like them! Zucchini sounds like a great addition!
The Student-turned-Doctor @ Food for Dissertating says
I love pakoras so I knew I would love this. I was a little afraid of the amount of cayenne pepper you suggested but I was glad I put it in. I made a creamy herb dressing to go with them, though, because I am sensitive to spicy things and didn't want spice on spice. These were perfect! I'll definitely be trying them again with all sorts of veggies.
Willow Moon says
Thanks, I’m so glad you liked them! I’m happy you found a way to change things up to your liking.
Lisa says
My daughter moved out but she comes to visit especially for these. A huge hit in our house.
Willow Moon says
Thanks Lisa!