The Most Amazing Vegetable Fritters

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.

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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💭 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
• Roasted Red Pepper Tahini 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