Quick and easy vegan and gluten-free vegetable fritters make a really tasty vegetable-filled lunch or a lighter meal.
Our vegetable fritters were created to fill that feeling of opening the fridge and thinking what on earth can we make for lunch? For when we really want something quick & easy, that’s fairly good for me, packs in loads of veggies but still satisfies that need for hot food and can possibly be dunked in something and enjoyed with a big salad.
What is the egg replacement in the fritter?
This vegetable fritter recipe is vegan and gluten-free, the only possibly unusual ingredient in it is the milled flaxseed, which is used to help bind the grated veg. If this is an unusual ingredient to you can we highly recommend you keep some flaxseed in? Not only is it great for sprinkling on salads and stir-fries to add extra crunch, milled it makes a brilliant vegan alternative to eggs when baking. But we’ve also found it’s a fabulous binding agent – and the extra bonus is flaxseed is packed full of beneficial nutrients.
The recipe uses a mix of gram flour (chickpea flour) and milled flaxseed to help bind the vegetables but also to make it gluten-free. Both these ingredients add a slightly nutty taste to the vegetable fritters, which we really enjoy.
How do you make the vegetable fritters?
The joy of these vegetable fritters is that none of the ingredients require pre-cooking, it really is grate, mix, cook and eat.
To avoid a soggy fritter remove as much water as possible from the grated courgette.
In a large bowl mix together the gram flour, milled flaxseed, then add the frozen sweetcorn, pour over the boiling water and stir together.
Then add the sliced and grated vegetables and stir until fully combined.
Add the oil to the medium frying pan and bring to a medium-high heat. Then take a medium handful or large spoonful of the vegetable fritter mix, roughly shape into a ball/flat pattie and place carefully into the frying pan. Repeat until you have used all the mix. Flatten the vegetable fritters slightly with the back of a heatproof spatula.
How do you know when Vegetable Fritters are cooked?
The fritters need to cook for 4 minutes on each side until they turn golden brown.
How long can you keep the Vegetable Fritters in the fridge?
For any remaining uncooked fritter mix, place in an airtight container in the fridge and cook within 24 hours.
Any leftover vegetable fritters can be stored in an airtight container and kept in the fridge for up to 2 days. To re-heat return to the frying pan with a little oil until heated through.
The fritters are also really tasty cold – making them a great addition to any lunch box.
What can you serve the vegetable fritters with?
For lunch, we really enjoy being able to dunk the vegetable fritters into some sweet chilli sauce or a mix of natural yoghurt with the juice of half a lemon mixed in.
A leafy mixed salad works well and of course, a scoop of hummus, the kids enjoy them with baked beans.
Looking for a healthy and quick lunch or easy dinner to fill the family full vegetables? Then these vegetable fritters are perfect. Quick, gluten-free and vegan – so you don’t even need to check if the eggs have all gone.
1 medium carrot, grated
1 tbsp nutritional yeast
1/2 courgette, grated & patted dry
1/2 red onion
1/4 tsp chilli flakes
60g frozen sweetcorn/ peas
Handful parsley, chopped
Salt & pepper
30g/2 heaped tbsp chickpea flour
60ml of boiled water
15g milled flaxseed / milled chia seeds
1/2 tsp smoked paprika
1/4 tsp chilli flakes
Extra virgin olive oil
Grate the carrot & courgette, then use kitchen paper to get as much moisture out of the courgette as possible.
In a mixing bowl add the ground flaxseed, chickpea flour & frozen sweetcorn/peas. Pour over the boiled water & stir to combine.
Now add all the remaining ingredients to the bowl & stir so everything is thoroughly combined.
Using a medium frying pan add 1 tbsp extra virgin olive oil & put over a medium/high heat.
Once the oil is hot take a medium-sized handful of the fritter mix and make a rough ball shape with it.
Place carefully in the frying pan & repeat with the remaining mix.
Then gently flatten the balls to a pattie shape.
Cook on each side for 4 minutes until golden brown.
Remove and serve
Storage – for any remaining uncooked fritter mix, place in an airtight container in the fridge and cook within 24 hours.
Any leftover vegetable fritters can be stored in an airtight container in the fridge for up to 2 days. To re-heat return to the frying pan with a little oil until heated through.