Simple, easy, delicious vegan veggie fritters! Served with vegan sour cream or my favorite cucumber tzatziki sauce.
4 small gold potatoes, quartered (or 2 large white potatoes)
1/2 onion, diced
2 large zucchini, grated
2 large carrots, grated
1/2 cup parsley
1/2 cup chickpea flour
2 tablespoons ground flaxseed
1/2 cup plain nut milk (I used almond)
1.5 tablespoons ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons avocado oil (for frying)
First, fill a large pot with water and bring to a boil, then boil the potatoes for 20-25 minutes until soft and can be pierced through with a fork.
While those are boiling, start chopping the onion and then shred the zucchini and carrots using a grater. You can shred them in a food processor, they just won’t have the same shape (will be ground instead of shredded) and may become too water-y that way.
Transfer the onion, zucchini and carrot to a large mixing bowl. Add the parsley, chickpea flour, ground flax, nut milk, cumin, sea salt, black pepper and optional red pepper flakes.
By this time, the potatoes should be done. Transfer them to the bowl and lightly mash with a fork. No need to mash them perfectly… you can leave some chunks. Then mix everything together until well combined!
On the stove, heat the oil in a pan. Once hot, begin forming the fritters in your hands and then fry them in the pan for 4-5 minutes on each side. Do this until all the batter is used.
Keywords: vegetable fritters, vegan fritters, gluten free fritters, veggie fritters, vegan veggie fritters, vegan zucchini fritters