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Vegetable Fritters (Vegan & Gluten Free)

  • Author: Healthy Twists
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 6 1x
  • Category: Quick & Easy
  • Cuisine: vegan & gluten free
  • Diet: Vegan


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


  1. Grate the carrot & courgette, then use kitchen paper to get as much moisture out of the courgette as possible.
  2. In a mixing bowl add the ground flaxseed, chickpea flour & frozen sweetcorn/peas. Pour over the boiled water & stir to combine.
  3. Now add all the remaining ingredients to the bowl & stir so everything is thoroughly combined.
  4. Using a medium frying pan add 1 tbsp extra virgin olive oil & put over a medium/high heat.
  5. Once the oil is hot take a medium-sized handful of the fritter mix and make a rough ball shape with it.
  6. Place carefully in the frying pan & repeat with the remaining mix.
  7. Then gently flatten the balls to a pattie shape.
  8. Cook on each side for 4 minutes until golden brown.
  9. 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.

Keywords: vegetable fritter, vegan, gluten-free, fritter,