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.
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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.
Jump to:
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
- 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.
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.
💭 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
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 in a large bowl. 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. 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.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Christa says
These were excellent! Definitely adding these into the meatless Monday rotation. We used carrots, spinach, and red peppers with the corn and yes my 4 sons ate them right up. Thanks for the great recipe!
Willow Moon says
Thanks Christa! I am so glad you and your family enjoyed them!
Deepika says
yummy looking dish. In India, we made a dish like this named Chilla. Definitely going to try this one. 🙂
Willow Moon says
I just looked up Chilla recipes. It sounds delicious! I love Indian food!
Sharon says
How finely should I chop veggies?
Willow Moon says
Whenever I include veggies in something, I like to have them the same size. So I would recommend chopping them about the size of the corn. Hope that helps! 🙂
dee says
These turned out pretty tasty. I adjusted a bit because I didn't have a couple things but this recipe seems pretty versatile. I just made one giant "pancake" and broke it up for individual servings.
Willow Moon says
I am glad you liked it Dee!
Julie says
I just bought a large bag of besan flour and was looking for a recipe. I made these and they were seriously delicious! Mine were made with spinach, asparagus, sweet potato, red pepper, onion and fresh garlic. I seasoned with the recommended seasonings and also added some of my favourite Tandoori masala. I will be making these again and again.Thank you so much for your wonderful recipe!
Willow Moon says
Thanks Julie, I am so glad you liked them! Those veggies sound delicious, and I need to try tandoori masala! I love Indian food, so I bet I would love it!
Dora says
I bought dries chickpeas and used my grinder to make the flour.
Lucy says
That sounds like a lot of work!
Tony says
Looks delicious. What are the nutritional values of each one?
Willow Moon says
I'm not a nutritionist and wouldn't feel comfortable providing it. I've found that nutritional calculators are not always accurate, and I don't want to mislead my readers or give false information. I have also noticed that brands differ in their nutritional values. My Fitness Pal is a great app for finding nutritional values.
Christina Paras says
Hello! These look amazing and I am at the moment making them!!! Do you know if I can bake them in the oven instead of frying them?
Willow Moon says
I have only made these by frying them, but I bet it would work. I would add a little oil or oil spray to the baking sheet / parchment so they don't stick.
Grace Walkup says
I made these for my breakfast meal prep this week. I sat down in class Monday morning and thoroughly enjoyed my breakfast (looking forward to the rest of the week!)
I didn't have chickpea flour, so I used Oat flour (same volume) - worked out great. I also added black beans for protein and an egg to help with binding after I added the black beans.
thanks for this recipe!
Willow Moon says
Ooh, I bet black beans would taste great in these!
J says
How much black beans did you mix in? Sounds wonderul!
Brazuca says
I don't think you made these. I think you've used them as inspiration. 🙂 Your recipe does seem good though.
Natalie says
I'm so glad I discovered this recipe. It's easily become a family favourite since I found it a few months ago. I replace the cayenne with chipotle pepper though, my little guy doesn't like thing too spicy. Thanks so much for such a delicious recipe!
Willow Moon says
Thanks Natalie! I am so glad you and your family like it!