Vegetable Fritters – 3 Ways {Vegan, Vegetarian & Gluten-Free}

Vegan {Zucchini} Fritter with Avocado Cream

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

Everyone likes fritters, ok maybe I’m being a little presumptuous, but what’s not to love about a cute, little, crispy, pan-fried, fresh veggie, potato cake. These fritters are so good I wanted to be sure everyone could enjoy them to the fullest extent so I made three different versions: Vegetarian, Vegan and Gluten-free. Each comes with their own custom dipping sauce and step-by-step guide so everyone can join in on this fritter party! Here’s why I love fritters; you can eat them for breakfast or on a salad for lunch or bring them to a picnic. You can easily whip them up for a quick weeknight dinner that’s wholesome and really tasty. You can make the batter ahead of time and just keep it in the fridge until you’re ready to fry them up. You’re getting a bunch of healthy vegetables without that ‘I’m eating like a bunny’ feeling. And most importantly the minimal cook time keeps you and your kitchen cool. Fritters are all-around cool.

I made the vegan ones with chia seeds to hold them together in place of the egg. If you don’t have a zucchini, try any other vegetable. Feel free to mix and mach veggies to your heart’s content. The avocado cream tastes so good, kinda blows my mind that it’s vegan.

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}
  • Step 1

    Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

    Grate the potato, zucchini and onion and place in mixing bowl with rest of the fritter ingredients.

  • Step 2

    Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

    Combine the ingredients for the fritter in a large mixing bowl.

  • Step 3

    Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

    Scoop spoonfuls of the batter onto a hot oiled pan.

  • Step 4

    Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

    Combine ingredients for the dip and blend in food processor or blender.

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

 

Print Recipe


Ingredients for the Vegan {Zucchini} Fritter 

1 zucchini

3 small golden potatoes

1 small white or yellow onion

1 handful parsley

2 heaping tablespoons whole wheat flour

2 heaping tablespoons breadcrumbs (I used panko)

1 tablespoon chia seeds

salt and pepper generously

1 teaspoon garlic powder

1 teaspoon pepper flakes

 

Ingredients for the Vegan Avocado Cream

half an avocado

1 cup cashews (soaked)

1 tablespoon nutritional yeast

2 garlic cloves

1 squeeze lemon (juice)

salt and pepper generously

 

Directions

Start by soaking the cashews in water. Soak the chia seeds in 3 tablespoons water. Grate the zucchini, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for avocado cream in blender. Serve with fritters.

Vegetarian {Carrot} Fritter with Garlicky Yogurt Dip

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

These carrot fritters were my favorite. I just love the curry, cilantro and garlic flavor combination. This cool yogurt dip made the perfect topping.

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}
  • Step 1

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Grate the carrots, potato and onion. Place in big mixing bowl with the rest of the fritter ingredients.

  • Step 2

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Combine all ingredients well.

  • Step 3

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Scoop spoonfuls of the mixture onto a hot, oiled pan and fry for about 2 to 4 minutes per side.

  • Step 4

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Season yogurt and stir ingredients together. I used whole milk greek yogurt (it’s the least processed and the best).

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

 

Ingredients for the Vegetarian {Carrot} Fritter 

3 to 4 carrots

3 to 4 small golden potatoes

1 small white or yellow onion

3 eggs

2 heaping tablespoons whole wheat flour or breadcrumbs

salt and pepper generously

1 teaspoon curry powder

1 teaspoon cumin seeds

 

Ingredients for the Yogurt Dip

half a cup plain greek yogurt

2 garlic cloves (pressed)

1 squeeze of lemon (juice)

1 handful cilantro (if you don’t like cilantro you can use chives)

salt and pepper, generously

 

Directions

Grate the carrots, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for yogurt dip in a bowl. Serve with fritters.

Gluten-Free {Eggplant} Fritters with Fresh Tomatoes & Basil

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

These fancy little eggplant fritters want to be the star appetizer at your next gluten-free dinner party!

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}
  • Step 1

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Grate the eggplant, potato and onion. Place in a large mixing bowl with the rest of the fritter ingredients.

  • Step 2

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Stir ingredients together.

  • Step 3

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Pan fry on medium high heat with your favorite high heat oil (I used rice bran).

  • Step 4

    Veggie Fritters - 3 Ways {Vegetarian, Vegan & Gluten-Free}

    Quickly and easily make your own fresh tomato sauce in the food processor – just pulse to combine a couple times.

Veggie Fritters - 3 Ways {Vegan, Vegetarian & Gluten-free}

 

Ingredients for the Gluten-Free {Eggplant} Fritters 

1 small eggplant (or half of a large one)

3 to 4 small golden potatoes

3 eggs

2 heaping tablespoons chickpea flour

salt and pepper generously

1 teaspoon garlic powder

1 teaspoon pepper flakes

 

Ingredients for the Fresh Tomato Sauce

2 cups cherry tomatoes

3 garlic cloves

1 handful thai basil (or regular basil)

salt and pepper generously

2 tablespoons good olive oil

 

Directions

Grate the eggplant, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 4 minutes per side. Combine ingredients for fresh tomato sauce in food processor. Serve with fritters.

 

  • Return to the Root

    A couple things:
    1. This blog/space/website is absolutely beautiful :) I love seeing the step-by-step pictures and instructions as I go!
    2. I am so making these fritters this week to put on my lunch salads! Thanks so much for the great recipes!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you so much for this comment – it made my day! I’m so glad you enjoy my recipes! :)

  • Dakota

    I made a candida diet friendly version with rutabagas and zucchini and yogurt dressing with avocado. I had some issues with it first being too runny and then falling apart in pan after adding just a little more buckwheat flour. I squeezed out liquid beforehand. I just added 2 eggs and then I also added flax and chia which I thought would soak up some liquid. Nevertheless, it was delicious. Thanks for inspiration! :)

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thanks for your comment, Dakota! Rutabagas and zucchini sounds delish! Zucchini’s can get pretty juicy. I grated mine then salted them and let them sit in a colander to drain for a while before I squeezed the excess water out. Keep me posted on your future cooking adventures! :)

  • Sara

    Made the zucchini fritters last night and they were a hit! These are definitely going into my recipe rotation – thanks! :)

  • Alexis

    Do you think it would be possible to veganize the carrot/eggplant fritters with the chia/cashew mix?

    also is there another nut I could use instead of cashews? I’ve got tons of almonds at the moment

    • http://earthyfeast.com/ Grace @ Earthy Feast

      You can absolutely veganize the carrot/eggplant fritters – or substitute any other veggie of your choice! If the vegetable has a high water content be sure to drain the excess water from it before you combine with all the ingredients. For the dip you can try substituting almonds. I used cashews for their mild and sweet flavor. Just give the almonds plenty of soaking time and it should work just fine. :)