Ingredients:
- 1 medium zucchini, grated (about 1 1/2 cups)
- 1 medium carrot, grated (about 1 cup)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup peas (optional, or use any other vegetable like chopped spinach or bell peppers)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chickpea flour (or all-purpose flour)
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (or 2 tablespoons aquafaba for binding)
- 1 teaspoon cumin (optional)
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Olive oil, for frying
Instructions:
1. Prepare the Vegetables:
- Grate the zucchini and carrot, then place them in a clean kitchen towel or paper towel and squeeze out any excess moisture. This helps the fritters crisp up.
- In a large bowl, combine the grated zucchini, grated carrot, corn, peas (if using), chopped onion, and minced garlic.
2. Make the Flax Egg:
- In a small bowl, combine the ground flaxseed and water. Let it sit for about 5-10 minutes to form a gel-like consistency. This will act as the binding agent for the fritters.
3. Mix the Fritter Batter:
- To the vegetables, add the chickpea flour, breadcrumbs, flax egg (or aquafaba), cumin, smoked paprika, salt, and pepper. Mix everything thoroughly until well combined. The mixture should hold together when pressed. If it’s too loose, add a bit more flour or breadcrumbs.
4. Shape the Fritters:
- Heat a large skillet over medium heat and add a tablespoon of olive oil. Once hot, scoop about 2 tablespoons of the mixture and form it into a patty with your hands. Flatten slightly to form a fritter shape.
- Place the fritters into the hot pan and cook for about 3-4 minutes on each side, or until golden brown and crispy. You may need to cook them in batches, depending on the size of your skillet.
5. Serve:
- Once cooked, place the fritters on a plate lined with paper towels to absorb any excess oil.
- Serve hot with your favorite dipping sauce, like vegan yogurt, tahini, or a tangy salsa.
Tips:
- Customizations: Feel free to add other vegetables like chopped spinach, bell peppers, mushrooms, or sweet potatoes to suit your taste.
- Bake Option: If you prefer a lighter version, you can bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through for even crispiness.
- For extra flavor: Add fresh herbs like cilantro, parsley, or basil to the batter, or sprinkle some nutritional yeast for a cheesy flavor.
- Make-ahead: You can prep the fritter mixture ahead of time and refrigerate it for up to 2 days before cooking. The fritters also freeze well for up to 1 month.
These Vegan Vegetable Fritters are versatile, packed with flavor, and crispy on the outside while tender inside. They make a great addition to any meal or as a tasty snack
