Name: Easy Vegan Vegetable Fritters
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 240 ml 94 g grated carrot; 240 ml 129.5 g grated zucchini; 0.5 item rounded cup 77 g fresh or frozen sweet corn; 240 ml 193.5 g grated baked potato (pressed firmly into cup); 2 tbsp 20.5 g spelt flour or gluten-free flour to make fritters gluten-free; 1 item heaping tsp 8 g minced garlic; 1 tsp olive oil up to 8 g; 0.25 tsp 0.5 g smoked paprika; 0.5 tsp 1 g ground cumin; 2 item generous pinches of dried parsley; 1 tbsp 7.5 g nutritional yeast; 1 item sea salt and black pepper to taste

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Easy Vegan Vegetable Fritters

Easy Vegan Vegetable Fritters

Light, crispy and loaded with fresh vegetables, these vegan vegetable fritters are a perfect afternoon, finger-food snack for the kids or a light main dish for the whole family. 15-minutes to heaven!

Source

Ingredients:

240
ml
94 g grated carrot
240
ml
129.5 g grated zucchini
0.5
item
rounded cup 77 g fresh or frozen sweet corn
240
ml
193.5 g grated baked potato (pressed firmly into cup)
2
tbsp
20.5 g spelt flour or gluten-free flour to make fritters gluten-free
1
item
heaping tsp 8 g minced garlic
1
tsp
olive oil up to 8 g
0.25
tsp
0.5 g smoked paprika
0.5
tsp
1 g ground cumin
2
item
generous pinches of dried parsley
1
tbsp
7.5 g nutritional yeast
1
item
sea salt and black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Instructions:

Place grated zucchini in a bowl with a few sprinkles of sea salt. Mix with hands and let sit for 10 minutes. Remove zucchini from bowl with hands and squeeze out excess liquid over sink. If you skip this step the fritters will have too much moisture and not get very crispy.
Spray a thin layer of cooking spray into a non-stick pan. Begin to heat over medium-high flame.
Add all grated veggies and dry ingredients to a bowl. Pour in a teaspoon (or two) of olive oil and with your hands, mix until well-incorporated.
Using an ice-cream scoop or your fingers, scoop out batter in mounds, roll into balls, then pat gently, flattening with your hands. Place 4 at a time in skillet keeping them 1-2 inches apart and fry for 2 To 4 minutes on each side, or until golden brown.
Line a plate with paper towels. When fritters are crispy, remove with spatula and place on plate and blot excess oil from top. Fritters will harden as they cool.
Top with parsley or scallions and your favorite dressing or vegan sour cream.

240
ml
94 g grated carrot
240
ml
129.5 g grated zucchini
0.5
item
rounded cup 77 g fresh or frozen sweet corn
240
ml
193.5 g grated baked potato (pressed firmly into cup)
2
tbsp
20.5 g spelt flour or gluten-free flour to make fritters gluten-free
1
item
heaping tsp 8 g minced garlic
1
tsp
olive oil up to 8 g
0.25
tsp
0.5 g smoked paprika
0.5
tsp
1 g ground cumin
2
item
generous pinches of dried parsley
1
tbsp
7.5 g nutritional yeast
1
item
sea salt and black pepper to taste

Place grated zucchini in a bowl with a few sprinkles of sea salt. Mix with hands and let sit for 10 minutes. Remove zucchini from bowl with hands and squeeze out excess liquid over sink. If you skip this step the fritters will have too much moisture and not get very crispy.

Spray a thin layer of cooking spray into a non-stick pan. Begin to heat over medium-high flame.

Add all grated veggies and dry ingredients to a bowl. Pour in a teaspoon (or two) of olive oil and with your hands, mix until well-incorporated.

Using an ice-cream scoop or your fingers, scoop out batter in mounds, roll into balls, then pat gently, flattening with your hands. Place 4 at a time in skillet keeping them 1-2 inches apart and fry for 2 To 4 minutes on each side, or until golden brown.

Line a plate with paper towels. When fritters are crispy, remove with spatula and place on plate and blot excess oil from top. Fritters will harden as they cool.

Top with parsley or scallions and your favorite dressing or vegan sour cream.