Vegan gluten-free veggie fritters are so easy to make and are really tasty hot or cold! With the new school year about to commence in September, these are the perfect after school treat when the “hunger monster” attacks. Also pretty cool for lunchboxes too!
These are not difficult to make at all. In fact, it’s as simple as checking what vegetables you have on hand. Generally, I like to make these the day before going to the farmer’s market. This way I can use up any vegetables that are still hanging around. For example, today’s veggie fritters are made with carrots, potatoes, an onion and zucchinis, because, well, that’s all I had left in my veggie drawer. “Use it before you lose it”… is one of my kitchen mottos!
I used a box grater, to grate the carrots, potatoes and zucchinis. Sounds easy enough, right? What I love about these vegan veggie fritters, is that they are completely customisable to whatever seasonal vegetables you have. Plus, these are gluten-free. However, it all depends on your specific dietary needs. Do you need them to be gluten-free? I have made these vegan veggie fritters gluten-free by using organic chickpea flour combined with almond meal. I have also made vegan vegetable fritters using all purpose flour (plain flour), this of course renders them from being gluten-free. Both batches were delicious! Yum, Yum. There was absolutely no taste difference at all. Just a little bonus of knowing that the gluten-free fritters contained some protein, all thanks to the chickpea flour and almond meal.
Looks a little like “coleslaw” right? Once you have seasoned the mixture you will want to shape them into patties.
I find using a small frying pan with about 1-2 cm of oil cooks the fritters fast and gives them a little crunch and a beautiful golden colour. However, if you prefer to bake them instead, they will bake up well in the oven. See notes in the printable recipe for instructions.
I love how quick these are to whip up for a tasty light lunch to be served with a side salad and some vegan yoghurt or even my Dreamy Cashew Cream would be a great alternative as these are:
- golden brown
- perfectly spiced
- hearty and satisfying
- fast and easy to make
- seriously delicious
- crisp and crunchy on the outside
- kind of addicting
If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
- 3 medium potatoes - peeled and grated
- 4-6 small carrots - peeled and grated
- 2-4 medium zucchini - grated
- 1 medium onion - finely diced
- zest of 1 lemon
- 3-4 Tablespoons parsley - finely chopped
- 2 Tablespoon mint - finely chopped
- 2-3 Tablespoons dill - finely chopped
- 2 Tablespoons capers* - chopped
- 1-2 Tablespoons chia seeds
- 3 Tablespoons ground linseed (mixed with 4 Tablespoons of water) set aside.
- ½ cup gluten free** all purpose flour of choice (I used organic chickpea flour)
- ¼ cup almond meal
- oil for frying
- vegan yoghurt to serve
- Mix the ground linseed with water and set aside until set to a gel.
- Place the grated zucchini in a colander lined with a muslin cloth (or an old kitchen towel) and season with salt. Set aside 15 minutes.
- Gather up the ends of the cloth to enclose the zucchini and squeeze. This will help drain the excess liquid out. Place zucchini in a large mixing bowl.
- Using the same method, place the grated potatoes into an old tea towel and squeeze out the excess liquid. Place in the mixing bowl along with the zucchini.
- Now add all the herbs, grated carrot, diced onion, chopped capers, lemon zest and mix well.
- Next, add the "faux egg" and mix well to combine. Add in both your flour of choice and almond meal. Mix and season. If the patties are "too wet" and don't hold their shape, they may require a little more flour.
- Using your hands shape approximately 2-3 Tablespoons into patties discs.
- Over a medium high heat, heat a frying pan with 2-3 cm of oil. Once hot, place a few patties into the pan, and cook for 3-5 minutes per side. When they are golden brown gently flip the fritters to cook the other side.
- Drain on kitchen paper towel.
- Serve with a salad, garnish with some vegan yoghurt seasoned with a little fresh lemon and olive oil.
**Don't need these to be gluten-free or you are allergic to nuts, replace with equal quantities of all purpose flour.
***Prefer to bake the veggie fritters - bake at 180c/356F for 15 minutes and then gently flip to bake the other side.