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.
Chickpea Flour
I got the idea for these vegan Vegetable Fritters after making a Chickpea Omelet Two Ways. They are similar in that they both have chickpea flour and vegetables, but their flavor profile is a bit different.
The Chickpea Omelets have a “cheesy” flavor from nutritional yeast. Even though they are a vegan omelet, they are a lot like a flatbread.
I love how versatile chickpea flour is. There are so many ways to use it.
If you love Indian food, like I do, I probably don’t have to tell you how great pakoras are, which contain chickpea flour. They are one of my favorite appetizers to get when I eat at Indian restaurants.
Now that would be a fun recipe to make! I have a feeling I would want pakoras every night if I started making them.
Veggies, Veggies, Veggies!
This is 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.
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 vegan fritters, while red onion, chickpea flour, and a bunch of spices add a savory element.
Vegetable Fritters Need a Good Dipping Sauce
Since I love spicy food, I paired these with one of my latest dressings, Vegan Chipotle Ranch Dressing. Anytime that I can sneak some spice into a dish, I am all over it.
The spiciness of the chipotle pairs nicely with the sweet corn and other ingredients in these fritters.
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 Vegetable Fritters are fast and easy to make. I ate them for dinner, but they would also work well as an appetizer or snack. You could make extra and pack them for lunch to eat at work.
Other Appetizers You Might Like
- Maple Chipotle Cashews
- Gluten Free Vegan Tempura
- Fried Squash with a Crispy Cornmeal Batter
- Roasted Tomato Bruschetta
- Sriracha Hummus
Tips for Making Vegetable Fritters
- 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.
- To test your oil, sprinkle a few drops of water 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, or in my case a chia egg to stay together. The fritters stay together all on their own.
- When scooping the vegetable fritter mixture onto the pan, 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.
Vegetable Fritters
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.
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Here’s the chickpea flour that I used to make the fritters. I love the taste compared with other gluten free flours.
Vegetable Fritters
Ingredients
- 3/4 cup chickpea flour (garbanzo bean flour)
- 1/2 cup water
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper
- 1/4 cup chopped red onion
- 3/4 cup chopped red pepper
- 3/4 cup corn
- 2 tablespoons chopped parsley
- vegetable oil
- Vegan Chipotle Ranch Dressing (optional)
Instructions
- Mix dry ingredients. Add water and whisk until all the clumps 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.
- Serve with Vegan Chipotle Ranch Dressing.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Pat says
July 20, 2018 at 8:58 amDo you think these could be cooked in the oven, my diet calls for no oil. These look so good
Willow Moon says
July 20, 2018 at 9:01 amI think they would hold up. I haven’t done it myself.
Leanne says
August 31, 2018 at 11:47 amWould these freeze well?
Willow Moon says
August 31, 2018 at 1:53 pmI haven’t tried, so I’m not sure. I would think it would be fine, but like anything they won’t taste as good when reheated. You may want to check in the comments above to see if anyone has froze them, or freeze a small amount to start with.
Rachel Metcalf says
November 8, 2018 at 1:39 pmYes! I made a large batch and didn’t want them to go bad… I froze them and then quickly pan-fried them to reheat them and they were as good as the first day!
Willow Moon says
November 10, 2018 at 6:32 amGood to know! Thanks Rachel!
Rachel Metcalf says
November 8, 2018 at 1:37 pmThese have become a staple on our family menu! My picky 12-year-old loves them and so does my 13 month old. I make the dipping sauce and it has become our new favorite as well! It’s so easy and so delicious! I have found that letting them sit for about an hour makes all the difference when cooking these. They are dryer and more cakey when you cook them right away. I skillet fry them in a little coconut oil to get that crispy outside that we love. I’ve tried baking them, but they are a dryer texture. Thanks for sharing your recipe with us! 🙂
Willow Moon says
November 10, 2018 at 6:32 amThanks Rachel! And thanks for letting me and all my readers know about baking them. I haven’t tried that yet, so it’s good to know how they turn out!
Kiersten says
January 21, 2019 at 3:31 pmI just made these and they came out so good!! I was a little hesitant to try these as Im not the best cook up but the recipe was easy to follow and they came out nice and crispy and perfectly cooked! I used broccoli, red bell peppers, cauliflower, and carrots. dipped in chipotle ranch! It was very easy and quick to make. Thanks for the recipe!
Willow Moon says
January 21, 2019 at 4:06 pmThanks so much Kiersten! I am happy to hear that!
Geraldine says
February 10, 2019 at 8:51 amHi there i am so exited just made this amazing vegetable fritters. I added i tsp of baking powder changed the corn for zucchini and added a handful of baby spinach chopped fine. This is a definite keeper. Thanks 😍
Willow Moon says
February 11, 2019 at 6:52 amThanks Geraldine! I will have to try them with zucchini and spinach!
Sabrina says
February 20, 2019 at 5:13 pmFound these on Pinterest last week and tried them tonight. SO GOOD and so easy! Can quickly whip these up for lunch/snack. I put black beans and red/green/yellow peppers because all of these items were already prepared for dinner. Delicious.
Willow Moon says
February 21, 2019 at 8:58 amThanks Sabrina!
Jena says
April 19, 2019 at 12:46 pmCould you make them from canned chickpeas and the Aquafaba?
Willow Moon says
April 19, 2019 at 1:24 pmYou could try that. It would be a totally different recipe with a different consistency.
Dawn says
April 30, 2019 at 6:23 pmThese are super quick easy and delicious! I was pleasantly surprised. I’ve been on a vegan keto diet for almost 2wks. And this was a real treat. I did not use corn, instead added green bell pepper along with the red. I love the chipotle ranch dressing also. I had some vegan ranch already, and I added coconut milk yogurt and fresh herbs and hot sauce. I couldnt stop eating them!!!
Willow Moon says
May 1, 2019 at 9:15 amThanks Dawn, that makes me so happy!
Sanne says
May 9, 2019 at 9:47 amWow, this looks really good!
Do you think they will still turn out fine if I add some more vegetables, like a zucchini ore one more bell pepper?
Or do I have to adapt the rest of the recipe, when I add some more veggies? (Like also add more flour/water etc?)
Can’t wait to try these!
Willow Moon says
May 9, 2019 at 7:11 pmI would adapt the recipe by adding more flour, etc., because otherwise your fritters will fall apart from the added veggies. Maybe make a double batch and go from there.
Sanne says
May 10, 2019 at 6:11 amThank you so much!
I don’t know the exact definition of bash (I’m from the Netherlands), but is it like the mash of all the ingredients together?. Google translate doesn’t clarify it very well hihi.
I think I just have to double all the ingredients? And do you think it’s enough for three-four persons when I double the recipe? (As dinner, with a vegan fish filet e.g.)
The non-vegan ones I made before I was vegan, were a lot of work, but I really loved them.
I’m going to make these Thursday, next week. I’m very curious!
Willow Moon says
May 10, 2019 at 7:22 amSo you mentioned before that you want to add more vegetables. Right now the red onion, red pepper, and corn equal 1 3/4 cup. If you want to add more vegetables, the vegetables should equal about 3 1/2 cups when you double the rest of the ingredients. Does that make sense? When you double the recipe you will have about 20 fritters, which will be more than enough for 3-4 people. If you are serving a vegan fish fillet with them, the original recipe would be enough.
Willow Moon says
May 10, 2019 at 7:24 amIf you want to make the amount of the original recipe, you could cut out some of the red onion or corn when you add the zucchini.