vegan fritters

Light &amp; perfectly spiced Curried Carrot Fritters. Quick, simple &amp; delicious and perfect for when you have an overabundance of carrots! Naturally vegan, gluten-free &amp; oil-free.

Curried Carrot Fritters

/ 3 large carrots

onion

garlic (, finely chopped)

curry powder

flour flour

salt

coriander ((see notes for spice alternatives))

ginger

½ teaspoon cumin seeds (,

fennel seeds (,

water

chili flakes (, optional)

Grate the onion and the carrot. The grater attachment on a food processor does this job quickly and easily.&nbsp;

In a large bowl add the onion, carrot and garlic and mix well.&nbsp;

Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter.&nbsp;

At this stage leave it to sit for at least 10 minutes but longer is fine. 

If cooking in the oven preheat to 400 °F (200°C). Line a baking tray with parchment paper or a Silpat and drop the mixture in roughly ⅓ cup amounts then flatten them evenly to about ½ inch thick. Cook for 20-25 minutes flipping them at halfway through the cooking time. 

If cooking on a griddle or in a fry pan, heat over a medium heat, add a little oil if you don&#039;t have a greta non-stick pan, then add roughly ⅓ cup amounts, flattening them evenly to about ½ inch thick. Cook for 5 - 6 minutes each side or until golden brown. You can keep them warm in a low oven while you finish them all.

A healthy vegan patty recipe made with whole food ingredients and a whole lot of love!

Vegetable Patties

zucchini (shredded)

Red onion (shredded)

garlic (minced)

broccoli (grated)

chickpea flour

tbsp flaxseed (mixed

olive oil

celery leaves

Place the zucchini in a colander and sprinkle it with salt. Allow to sit for 10 minutes, and then with a clean cloth, drain out as much liquid as possible. Mix the flaxseed with water and allow to sit for 10 minutes as well to thicken. 

Preheat the oven to 400F and line a baking sheet with parchment. 

Combine the drained zucchini, garlic, broccoli, chickpea flour, flax seed gel, salt and olive oil in a bowl until a batter is formed. 

Using a spoon, separate the batter into 12 equal patties, around 3 tablespoons each onto the baking sheet. They should be around 1 cm thick. At this point, you can give them a spray with olive oil for a crispier fritter. 

Place in the oven for 12 to 15 minutes, until crispy. Dip in your favorite sauce of choice. We love my green goddess dressing.

Flavour-filled, easy gluten free zucchini fritters that are crispy on the outside and soft on the inside (just the way zucchini fritters should be!). They&#x27;re perfect for appetizers, lunch, or a light dinner.

Gluten Free Zucchini Fritters

zucchini

½ teaspoon (8 grams) salt

cumin

oregano

thyme

garlic,

(14 grams) ground flax seeds

small lemon ((reserve the rest of the lemon

(138 grams) garbanzo bean (chickpea) flour

½ teaspoon (6 grams) baking powder

red pepper flakes ((optional))

olive or vegetable oil, for pan (if frying)

avocado

(45 milliliters) fresh lemon juice

garlic

sriracha or other hot sauce

(10 milliliters) white wine vinegar

(75 milliliters) water

(30 milliliters) olive oil

salt ((to taste))

Grate the zucchini and onion. If you have a food processor, use the grating attachment to do this, which makes it really quick and easy. Transfer to a bowl, sprinklewith the salt, stir really well and leave for at least 30 minutes; longer is okay.

Transfer the mixture to a large sieve or colander and use clean hands to press out the water; alternatively, wrap in a clean dish towel and wring out the water. It is important to get as much water out as possible.

Return the mixture to the bowl. Add the cumin, oregano, thyme, garlic, flaxseeds, lemon zest, garbanzo flour, baking powder and red pepper flakes (if using). Stir together really well so everything is distributed well and you cannot see any dry flour. It will be a very stiff batter. Leave it to rest for 10 minutes. During this time, it will loosen up a little.

Heat a griddle or large skillet over medium heat. Grease with a little oil if it’s not nonstick. Once it’s hot, give the batter a quick stir, and then add it to the pan, using around 1/3 cup (80 ml) per fritter and leaving about 2 inches (5 cm) around each one. Use a spoon to flatten the fritters to about ½ inch (1.3 cm) thick and allow to cook for about 7 minutes each side, or until golden brown. Serve them immediately or keep warm in the oven on its lowest setting while you finish cooking the rest.

You can also bake the fritters in a preheated 400°F (200°C) oven. Line a baking sheet with parchment paper and drop the mixture onto it in roughly 1/3-cup (80-ml) amounts; then flatten them to about ½ inch (1.3 cm) thick. Bake for 10 to 15 minutes, flip them and then bake for an additional 10 minutes.

To prepare the fritters:

Cut the avocado in half. Remove the pit and scoop out the flesh into a blender or food processor. Add all the other crema ingredients except the salt and blend until completely smooth. Season with salt to taste. You can adjust the thickness by adding a little more or less water. The olive oil is an optional addition. It makes the crema glossier, but you can easily omit it and add 1 to 2 tablespoons (15 to 30 ml) of extra water instead.

Serve the hot fritters with a generous dollop of avocado crema.

To prepare the avocado crema:

Perfectly crispy fritters made with taro roots, carrots, garlic, and green onions. Served with a sweet chili sauce!

Taro Fritters

all-purpose flour

green onions

soy sauce

tsp sugar

taro ((about 11 ounces), shredded)

carrot

For serving: sweet chili sauce ((store-bought

In a large bowl, prepare the batter: whisk together the flour, water, minced garlic, green onions, soy sauce, and sugar until smooth.

Add the shredded taro and carrots and stir to coat with the batter.

Heat a couple of tablespoons of oil in a large non-stick skillet over medium heat. Once hot, pour about 1/3 cup of the fritter batter into the skillet and spread it into a 1/2-inch thick pancake. I usually cook 2-3 fritters at a time.

Cook for 4-5 minutes on one side or until golden brown. Carefully flip the fritters and cook for another 4-5 minutes on the other side. Once golden brown and crispy on both sides, transfer the fritters to a serving plate and repeat with the remaining batter.

Serve immediately with your favorite dipping sauce! I personally love these served with sweet chili sauce, but you can use ketchup, mayo, or a tahini yogurt sauce!

This came out great! So easy too! Definitely will make this again. Thank you for the recipe!

It was my first experience with taro and it has turned out to be a great one. 
Thank you

I don*T have any Taro,but I do have a fenchel,and will give it ago later,it sounds tasty(brill tip with the root veg.So I guess in the name of for-planing that would go for all root veggies?)Take care and be safe......Alexandria

Top 4 vegan fritters recipes from across the web

The most viewed vegan fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried Carrot Fritters

Vegetable Patties

Gluten Free Zucchini Fritters

Taro Fritters

Top 4 vegan fritters recipes from across the web

The most viewed vegan fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Carrot Fritters

Vegetable Patties

Gluten Free Zucchini Fritters

Taro Fritters

The most viewed vegan fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine