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.

Vegetable fritter bring dipped into vegan chipotle ranch dressing.

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"Delicious fritters, just enough spicy and very tasty. They were good enough the day after even without reheating. 🙂 Very good recipe and easy to make. Thank you Willow! - Mia"

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.

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.

Jump to:

❤️ Why You'll Love Them
🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
🥡 Storage
♨️ Reheating
💭 Tips
🍽 Serving
Other Fritter Recipes
🎥 Video
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They're savory and flavorful.
They make a great appetizer or side dish.
Made in 35 minutes, they're easy to make.

🧾 Ingredients

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. When I updated this recipe I did not include corn in the photo. I found out I have a corn intolerance since creating this recipe. 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.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 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

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🔪 Instructions

Step 1: Add the dry ingredients into a large mixing bowl.

Step 2: Add water and whisk until all the lumps are out.

Step 3: Add the vegetables to the batter.

Step 4: Fold into the batter.

Step 5: 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 6: 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.

Vegetable fritters on a plate with chipotle ranch dressing.

💭 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.