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.
Barb says
I used to make radish patties with flour, cheese, egg, etc. I bet shredded radish would be an excellent addition to these.
Grace says
Will the fritters naturally flatten out/become round like your's are, or will I have to shape them?
Willow Moon says
You need to shape them.
Dee Ann says
Anyone try baking them yet? Curious of your results; please post 🙂
py says
would these hold together to cook in air fryer? either way i sure am going to make. just ordered 4 bags of bobs
garbanzo flour
Willow Moon says
I am not sure because I don't own one! Let me know so that other readers can benefit!
Tessa says
Since going Vegan a few months back, this is one of my favourite recipes. I have made it with just about every vegetable, my favourite is carrot, onion, corn and spinach. I always grate the carrot. I like using some garam masala for some an added flavour , it is really important to use all the condiments in the recipe. I regularly make a batch and have one or 2 for breakfast.
Willow Moon says
I am so glad to hear it Tessa! I will have to try it with the veggies you mentioned - it sounds yummy! Also, I will try it with the garam masala. I love Indian food but garam masala is something that I haven't used much in my cooking.
Candy says
I have never used chickpea flour before, is there something special about it that makes it work well with these fritters? Or do you think a potato flour may work? These look delicious and I would love to try them with my family, but not only do a couple of my kids have gluten allergies, one of them has a problem with legumes as well so I can't use the chickpea flour..... unless I want to make a few different variations, which I usually try and avoid doing 😉
Willow Moon says
I am gluten intolerant, so that is why I used chickpea flour, and I happen to like the flavor of it. As far as the kiddo that has a problem with legumes, I have never tried potato flour, but will now because I am curious about its flavor. If you can use equal ratios of it, I would try it - I bet it would be delicious. The reason I point out ratios is a flour like coconut absorbs a lot of water, so I don't know how potato flour compares.
Lily says
Ive now tried this recipe twice. Neither time did my fritters crisp. They just stayed mushy. I followed the recipe exactly.
Willow Moon says
It sounds like your pan and oil weren't hot enough. You can test them by dropping a couple of drops of water or a little batter into the oil. If they sizzle, it is hot enough. I will update the instructions so there's no confusion. Sorry about them not working out!
Tamara says
This looks amazing. You think I can bake them instead?1
Willow Moon says
Thanks Tamara! I have only made these by frying them. I think they would work fine by baking them. If you do bake them, let me know how they turn out!
Ashley says
My son and I loved these! Used brown rice flour and added a finely grated potato (removed excess water after grating). Thank you so much for this recipe! DELICIOUS!
Willow Moon says
I am so glad you both liked it and customized it to your liking!
pavitra says
Wow, looking delicious and healthy too. I would try it sure. Great share.
Willow Moon says
Thanks Pavitra!