BY Ayeh Manfre · PUBLISHED: · UPDATED: · 10 Comments
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These Vegetable Fritters are oven baked and so easy to make, perfect for kids and meal prep. Packed with veggies, they're great for brunch, a snack or any time of day!
![Vegetable Fritters (1) Vegetable Fritters (1)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-2.jpg)
If you're like me and love fritters, you're in the right place because these vegetable fritters are my new obsession! They're also baked in the oven which makes them so much healthier and even easier to make.
What I love about these vegetable fritters is that you can really eat them at any time of the day! Great for brunch, appetizer, lunch or even as a quick snack. Make a batch for meal prep and you have a healthy side dish ready when you need them. Kids will love them too!
Want more fritter recipes? You must try my Zucchini Corn Fritters and my Italian Fritters
You can also use a mix of any vegetables to make these veggie fritters. Here I’ve made them with potatoes, zucchini, carrots and bell peppers but feel free to add your favorite veggies or whatever you have on hand.
Table of Contents
![Vegetable Fritters (2) Vegetable Fritters (2)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-1.jpg)
Why you'll love this recipe
- Healthy. By using a range of vegetables, these are a veggie powerhouse! They're also baked in the oven rather than being fried
- Quick and Easy. This recipe is pretty straightforward and the fritters can be whipped up in no time on busy weekdays
- Customizable. Feel free to add your favorite veggies or any vegetables you have laying in your fridge that need to be used up
- Crazy delish! They're so good that you won't believe they are healthy and kids will love them too!
![Vegetable Fritters (3) Vegetable Fritters (3)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-Ingredients.jpg)
Ingredients to make Vegetable Fritters
- Vegetables, you can really use a mix of your favorite vegetables. Here I've used potatoes, zucchini, carrots and bell peppers. Some other veggies that would be great are grated broccoli, sweet potatoes, peas and corn. Just make sure to squeeze out the excess water from vegetables such as potatoes and zucchini
- Herbs, I love adding fresh herbs for some freshness. Here I've used green onions along with parsley. Shallots or red onion can also be used along with fresh dill
- Chickpea flour will help bing the mixture together and also has added protein and fiber and its also gluten free. You can also use all purpose flour
- Egg is added to hold the mixture together as a binder. You can also make it an egg free version by using a flax egg made with flaxseed meal mixed with water as a replacement.
Or add an extra ¼ cup of the chickpea flour with some of the water that was squeezed out from the vegetables. Adjust to get the right texture - Garlic powder is my preference as it's milder rather than adding fresh garlic. You can also add other spices such as onion powder, smoked paprika and red pepper flakes if you like it spicy
- Feta cheese is crumbled on top for a pop of saltiness which pairs so well with the mixed vegetables and also gives them a Mediterranean flavor. You can use a plant based feta cheese to keep them vegan and dairy free
![Vegetable Fritters (4) Vegetable Fritters (4)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-3.jpg)
How to make Vegetable Fritters
These Fritters will be your new obsession, they're easy to make and takes no time to come together. Here are my simple steps below.
Prepare mixture
![Vegetable Fritters (5) Vegetable Fritters (5)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-How-To-Make-Steps-1.png)
- Preheat oven to 200°C/400℉. Grate the zucchini and the potato, place in a bowl and leave on the side
- Grate the carrot and finely chop the capsicum, green onions and parsley leaves and add to a large bowl
- Squeeze the excess water out of the zucchini and potatoes
- Add zucchini, egg, garlic powder, chickpea flour, salt and pepper and stir the mixture together. If the batter is too wet, add an extra ¼ cup of flour
Shape and bake
![Vegetable Fritters (6) Vegetable Fritters (6)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-How-To-Make-Steps-2.png)
- Place a sheet of parchment paper on a flat baking tray. Spoon a heaped tablespoon of the mixture and place into balls on the tray
- Gently flatten them with your fingers to create a circle shape
- Crumble over feta cheese and gently press them into the fritters. Spray the tops with olive oil spray and bake for 20 minutes
- Allow fritters to rest on a cooling rack then enjoy!
![Vegetable Fritters (7) Vegetable Fritters (7)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-4.jpg)
Tips and Tricks
- Squeeze out any excess water from the vegetables such as potatoes and zucchini after grating to prevent soggy fritters
- If you find the mixture is too wet, add additional flour
- Try and make the fritters approximately the same size so that they cook evenly in the oven
- When the feta cheese is crumbled on top, use your fingers to gently press them into the fritters so they don't fall off once cooked
- If frying the fritters, use a non-stick pan or cast-iron skillet for easy flipping and to prevent sticking
- To make them vegan vegetable fritters, use a plant based feta cheese and keep it egg-free by either replacing with a flax egg or adding extra chickpea flour with water - more information noted in the Ingredient section above
![Vegetable Fritters (8) Vegetable Fritters (8)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-5.jpg)
FAQs
Can I fry the fritters instead of baking them?
Yes you certainly can. Use a non stick skillet or frying pan with your preferred oil and fry the fritters for a few minutes on each side over a medium heat
Can I air fry the fritters?
Yes 100%! The air fryer is like a mini oven, so you can air fry the fritters if you prefer. The cook time will need to be reduced slightly so keep an eye on them
Can I use frozen vegetables?
Yes indeed! Ensure to fully thaw the frozen vegetables and drain as much liquid out so that you don't end up with soggy fritters
Can I make the fritters ahead of time?
Yes, you can prepare the vegetables in advance however its best to mix in the flour and egg when you are ready to cook them as the batter will become too wet and soggy otherwise
Storage and Reheating
- Store any leftover fritters in an airtight container in the refrigerator for up to 4 days
- You can also make a double batch and place in freezer bags and freeze for up to a month
- Reheat the fritters in the microwave, oven or air fryer for a few minutes until the've heated through. Personally I love eating them cold too!
![Vegetable Fritters (9) Vegetable Fritters (9)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-6.jpg)
What to pair with Vegetable Fritters?
These veggie fritters pair great with a dipping sauce to make them even yummier! Some sauces that pair well are:
- Greek yogurt herb dip - refer to recipe card
- Tzatziki
- Hummus
- White Bean Dip
- Sour cream
- Whipped Feta Dip
- Spicy mayonnaise
- Sweet chilli sauce
![Vegetable Fritters (10) Vegetable Fritters (10)](https://i0.wp.com/cookingwithayeh.com/wp-content/uploads/2020/12/Vegetable-Fritters-7.jpg)
More Fritters
More Vegetable Lunches
I love seeing your creations and remakes, so be sure torate the recipe, comment and share your Vegetable Fritters photo onInstagramso I can share the love!
Recipe
Vegetable Fritters (Baked Not Fried)
5 from 6 votes
These Vegetable Fritters are oven baked and easy to make, perfect for kids and meal prep. Packed with veggies, they're great for any time of day!
Author: Ayeh Manfre
Course: Breakfast, brunch, lunch, Snack
Cuisine: American, Mediterranean
Servings: 12
Calories: 75kcal
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Video
Ingredients
- 1 large zucchini
- 1 medium potato
- 2 small carrots
- ½ red bell pepper (capsicum)
- 2 green onions
- 1 egg
- ¾ cup chickpea flour
- 1 teaspoon garlic powder
- 80 grams Feta cheese
- 1 handful parsley leaves
- Salt and pepper
- Olive oil spray
Yogurt Dip
- ⅓ cup Greek yogurt (or plant based yogurt)
- 1 teaspoon dried mint
- Small squeeze of lemon juice
- Pinch of salt
Instructions
Preheat oven to 200°C/400℉
Grate the zucchini and the potato, place in a bowl and leave on the side while you prepare the rest of the vegetables
Gratethe carrot and finely chop the capsicum, green onions and parsley leaves and add to a large bowl
Squeeze the excess water out of the zucchini and potatoes then add them to the same bowl.
Add the egg, garlic powder, chickpea flour, salt and pepper and stir the mixture together. If the batter is too wet, add an extra ¼ cup of flour.
**To make it egg-free, see notes below
Place a sheet of parchment paper on a flat baking tray. Spoon a heaped tablespoon of the mixture and place into balls on the tray then gently flatten them with your fingers to create a circle shape
Crumble over the feta cheese and gently press them into the fritters. Spray the tops with olive oil spray and bake for 20 minutes until they are golden brown.
While they're cooking, make the yogurt sauce by mixing the ingredients in a small bowl
Allow fritters to cool on a wire rack then serve them with your yogurt dipping sauce and enjoy your vegetable fritters!
Notes
** You can also make it egg free by using a flax egg made with flaxseed meal mixed with water Or add an extra ¼ cup of the chickpea flour with some of the water that was squeezed out from the vegetables. Adjust to get the right texture 🙂
** Nutritional table doesn't include the yogurt dip
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 99mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1688IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg
Keywords: quick, veggies
Reader Interactions
Comments
Tris
So yummy and incredibly easy.Reply
Ayeh Manfre
So happy you loved them Tris!
Reply
Heidi R
Just made this. Super easy to make. I thought the grating would take some time but took no time at all. Half the batch I put feta, other half I mixed shredded mozzarella. But we’re a hit in my household, although the one with mozzarella were more crispy. Also I didn’t have chickpea flour so I used oat flour. Turned out lovely! Will definitely make again! Thanks for sharing!:)Reply
Ayeh Manfre
So happy they were a hit Heidi!!!
Reply
Louise
These are delicious! I prefer my fritters a bit crisper, so the second batch I raised the oven temp to 425F, skipped the parchment paper, put a little olive oil on the pan and flipped half way through. Crunchy and sooooo tasty. Thanks Ayeh!Reply
Ayeh Manfre
Oh perfect sounds great! Thank you for the tips x
Reply
Andee
Hi...These look so good, but I don't have chickpea flour. I saw that someone commented that they had used oat flour, but I don't have that either. Can I use regular white flour if I want to in order to bind them? Or would bread crumbs be better?
Thank you!
Reply
Ayeh Manfre
Yes you can totally use plain all purpose flour too 🙂
Reply
Sue
Love your recipes, simple, healthy and most of loads of yummy veggies.
Reply
Ayeh Manfre
Yay thrilled to hear Sue xx
Reply