Vegan Crispy Vegetable Fritters
Delightfully crisp on the outside and packed with vibrant, wholesome veggies, these Vegan Crispy Vegetable Fritters are the perfect plant-based appetizer or snack. Made with nutrient-rich zucchini, carrots, red bell pepper, and fresh parsley, these fritters boast a rainbow of flavors and textures. A blend of chickpea flour, cornstarch, and baking powder ensures a gluten-free batter that holds its shape beautifully while crisping up to golden perfection. Seasoned with aromatic garlic and onion powder, these fritters are irresistibly savory and satisfying. Quick to make with just 20 minutes of prep and 25 minutes of cook time, they’re ideal for busy weeknights or casual gatherings. Serve them piping hot with your favorite vegan dip for a crowd-pleasing dish that’s sure to impress! Keywords: vegan fritters, crispy vegetable fritters, plant-based appetizer, gluten-free snacks.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Carrot
- 0.5 large Red bell pepper
- 3 stalks Green onions
- 2 tablespoons Fresh parsley
- 1 cup Chickpea flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Water
- 3 tablespoons Olive oil
Instructions
Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out as much moisture as possible, then set aside.
Peel and grate the carrot. Finely chop the red bell pepper, green onions, and fresh parsley.
In a large mixing bowl, combine the chickpea flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.
Stir in the chopped vegetables and parsley, mixing well to ensure the vegetables are evenly coated.
Gradually add water to the mixture, stirring until a thick batter forms. It should hold together but not be too wet.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil.
Scoop about 2 tablespoons of the vegetable mixture into your hands and form it into a flat patty.
Place the patty in the hot pan and repeat with more mixture, without crowding the pan.
Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the cooked fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining vegetable mixture, adding more olive oil to the pan as needed.
Serve the fritters warm with your favorite vegan dip or sauce.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 33.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2061 mg | 44% | |
*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.
