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This is one of those dishes that if you have vegetables to use up in the fridge, this is a great way to get rid of them. You could use almost any vegetable you want here, keeping in mind the water content of the vegetable, which will change the consistency of the batter.
I don’t have kids, but I bet they will love these. The great thing about Vegetable Fritters is that you can hide loads of veggies in the batter. Even the pickiest eaters who claim to hate veggies won’t realize all the vegetables they are eating.
Vegetable Fritters
These vegan Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 3/4 cup chickpea flour (garbanzo bean flour)
- 1/2 cup water
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper
- 1/4 cup chopped red onion
- 3/4 cup chopped red pepper
- 3/4 cup corn
- 2 tablespoons chopped parsley
- vegetable oil
- Vegan Chipotle Ranch Dressing (optional)
Instructions
- Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.
- Heat pan on medium high heat. Add enough vegetable oil to cover the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.
- Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
- Serve with Vegan Chipotle Ranch Dressing.
Full Recipes>> Vegetable Fritters