Crispy on the outside, tender and flavorful on the inside! These vegetable fritters take minutes to make and are perfect for snacking. Serve them with smoky chipotle mayo that’s good enough to eat from a spoon!
Warmer weather is on the way! This means an abundance of fresh veggies for many of us. I know my fridge is generally overflowing with fresh veggies all year round, but once I start buying summer produce things can really get out of control.
This is a great recipe to have on hand for those occasions when you end up with an overabundance of veggies that you don’t know what to do with.
I adapted this one from my vegan zucchini fritters recipe. The flavors are similar, but this one is actually simpler, with fewer steps.
Choosing Veggies for Fritters
This recipe calls for carrots and broccoli, but don’t feel limited to those particular veggies! Just about any hard veggie will work.
Cauliflower, beets, parsnips, and sweet potatoes all make great choices.
Avoids veggies that are leafy, soft, or watery, like cucumber, zucchini, and tomatoes.
How to Make Vegetable Fritters
This is so easy! First, prep your veggies. This means shredding your carrots and mincing your broccoli. You can do this by hand or using a food processor (which is much quicker). The recipe also includes some scallions, so chop those up as well.
Stick all of your veggies into a large mixing bowl and add some garlic, cumin, salt, panko breadcrumbs, and flour. Stir everything to coat the veggies. Now drizzle in some lemon juice and water, then give the mixture another stir.
Test the mixture in your hands: can you squish the mixture into a ball that holds together? If so, it’s ready to go! If it’s too crumbly, add more water. If it’s too wet, add more flour.
Heat up some oil in a skillet. When the oil starts to shimmer, start shaping your veggie mixture into 2-inch patties and placing them in the skillet. Fry the patties for a few minutes on each side, until golden and crispy.
I recommend serving your fritters right away, along with some chipotle mayo for dipping.
Vegetable Fritter FAQ & Tips
- Can these fritters be made gluten-free? I’m not sure! My best guess would be to use gluten-free panko breadcrumbs and chickpea flour, but I haven’t tested this version, so no promises.
- Can these fritters be made oil-free and/or baked? Probably, but I don’t recommend it. Every time I’ve tried cutting back on the oil or baking any type of fritter it’s come out dry and gummy.
- Substitutions! Feel free to switch up the broccoli and carrots with whatever variety of hard veggies you’ve got on hand, such as beets, cauliflower, sweet potato, or parsnips.
- These fritters are best served right away. But if you do have leftovers, store them in a sealed container in the fridge for up to 3 days. To reheat, place the fritters under a broiler until hot and crispy.
Easy Vegetable Fritters with Chipotle Mayo
Crispy on the outside, tender and flavorful on the inside! These vegetable fritters take minutes to make and are perfect for snacking. Serve them with smoky chipotle mayo that's good enough to eat from a spoon!
For the Chipotle Mayo
- 1/2 cup vegan mayo
- 1 teaspoon vinegar-based hot sauce (such as Cholula)
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon smoked paprika
- Salt to taste
For the Vegetable Fritters
- 1/2 pound carrots (about 2 to 3 medium carrots) shredded
- 1/2 pound broccoli (about 1 small crown), finely minced
- 1/4 cup chopped scallions (about 2 scallions)
- 1 garlic clove, minced
- 2/3 cup all-purpose flour
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/3 cup peanut oil (or high heat oil of choice), plus more as needed
- Chopped chives (optional)
Begin my making the chipotle mayo. Mix all ingredients in a small bowl. Taste-test and adjust the seasonings to your liking.
To make the fritters, add the carrots, broccoli, scallions, and garlic to a large mixing bowl. Stir to evenly distribute the ingredients.
Add the flour, breadcrumbs, cumin, cayenne pepper, salt, and black pepper. Stir until well-mixed.
Stir in the lemon juice and water. Test the mixture by pressing some together in your hands. It should hold together. If the mixture is too crumbly, add a splash of water. If it's too wet, add a bit of flour.
Place a medium skillet over medium heat. Add oil to the skillet until it's about 1/8 inch deep.
When the oil begins to shimmer, shape the veggie mixture into 2-inch patties and add them directly to the skillet. Only add as many patties as you can fit without crowding the skillet.
Cook the fritters for about 4 minutes on each side, until browned and crispy. Transfer the cooked fritters to a paper towel-lined plate.
Continue cooking the fritters in batches until all of the veggie mixture has been used. Add oil to the skillet between batches as needed.
Serve the fritters with a sprinkling of chives (optional) with aioli on the side.