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!
- ½ cup vegan mayo
- 1 teaspoon vinegar-based hot sauce (such as Cholula)
- ½ teaspoon chipotle chile powder
- ½ teaspoon smoked paprika
- Salt to taste
- ½ pound carrots (about 2 to 3 medium carrots) shredded
- ½ pound broccoli (about 1 small crown), finely minced
- ¼ cup chopped scallions (about 2 scallions)
- 1 garlic clove, minced
- ⅔ cup all-purpose flour
- ⅓ cup panko breadcrumbs
- ½ teaspoon ground cumin
- Pinch cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- 1 tablespoon lemon juice
- ⅓ cup peanut oil (or high heat oil of choice), plus more as needed
- Chopped chives (optional)
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Begin my making the chipotle mayo. Mix all ingredients in a small bowl. Taste-test and adjust the seasonings to your liking.
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To make the fritters, add the carrots, broccoli, scallions, and garlic to a large mixing bowl. Stir to evenly distribute the ingredients.
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Add the flour, breadcrumbs, cumin, cayenne pepper, salt, and black pepper. Stir until well-mixed.
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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.
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Place a medium skillet over medium heat. Add oil to the skillet until it's about ⅛ inch deep.
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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.
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Cook the fritters for about 4 minutes on each side, until browned and crispy. Transfer the cooked fritters to a paper towel-lined plate.
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Continue cooking the fritters in batches until all of the veggie mixture has been used. Add oil to the skillet between batches as needed.
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Serve the fritters with a sprinkling of chives (optional) with aioli on the side.