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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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.
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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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🔪 Instructions
Step 1: Mix the dry ingredients in a large bowl. Add water and whisk until all the lumps are out.
Fold the veggies into the batter.
Step 2: 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 3: 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
📖 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
🎥 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.
Dara says
Delicious! I didn't have any red pepper so I used chopped zucchini and added some fish fry to give it extra crunch and flavor.
Willow Moon says
Thanks Dara, I'm so glad that you like it!
Sanne says
Wow, 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
I 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
Thank 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
So 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
If 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.
Dawn says
These 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
Thanks Dawn, that makes me so happy!
Jena says
Could you make them from canned chickpeas and the Aquafaba?
Willow Moon says
You could try that. It would be a totally different recipe with a different consistency.
Sabrina says
Found 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
Thanks Sabrina!
Geraldine says
Hi 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
Thanks Geraldine! I will have to try them with zucchini and spinach!
Kiersten says
I 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
Thanks so much Kiersten! I am happy to hear that!
Rachel Metcalf says
These 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
Thanks 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!
Leanne says
Would these freeze well?
Willow Moon says
I 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
Yes! 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
Good to know! Thanks Rachel!
Pat says
Do you think these could be cooked in the oven, my diet calls for no oil. These look so good
Willow Moon says
I think they would hold up. I haven't done it myself.