Vegan Classic Vegetable Fritters
Elevate your plant-based cooking with these irresistible Vegan Classic Vegetable Fritters, a quick and easy recipe bursting with fresh, colorful vegetables like zucchini, carrots, and bell peppers. Perfectly seasoned with cumin, garlic powder, and onion powder, these golden-brown fritters boast a crispy exterior and tender, flavorful center. Vegan-friendly almond milk and chickpea flour give the batter richness and structure, while a simple pan-frying method ensures a wholesome yet satisfying crunch. Ready in just 35 minutes, these fritters make a crowd-pleasing appetizer, snack, or light meal, especially when paired with your favorite vegan dips. Whether you're hosting a dinner party or meal-prepping for the week, these crispy vegetable fritters are a delicious way to enjoy the best of plant-based ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 0.5 cup Corn kernels
- 0.5 cup Green peas
- 0.5 cup, diced Red bell pepper
- 0.75 cup All-purpose flour
- 0.25 cup Chickpea flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.75 cup Almond milk
- 2 tablespoons Olive oil
Instructions
Grate the zucchini and carrot using a box grater and place them in a large bowl.
Using your hands or a cheesecloth, squeeze out as much excess water from the grated zucchini and carrot as possible. This step is crucial to ensure the fritters are crispy and not soggy.
Add the corn kernels, green peas, and diced red bell pepper to the bowl.
In a separate bowl, whisk together the all-purpose flour, chickpea flour, baking powder, ground cumin, garlic powder, onion powder, salt, and ground black pepper.
Gently mix the dry ingredients into the vegetable mixture until just combined.
Slowly add the almond milk to the mixture, stirring until a thick, scoopable batter forms.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, scoop about 2 tablespoons of batter per fritter onto the skillet, flattening each slightly with a spatula.
Cook the fritters in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.
Transfer cooked fritters to a paper towel-lined plate to remove any excess oil.
Serve the fritters warm with your choice of vegan dip or sauce.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 43.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
