Vegetable Fritters with Zucchini and Potato

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These crispy vegetable fritters are loaded with zucchini, potato, carrot, and can be air-fried, baked, or pan-fried to perfection!

Even better, they’re gluten-free, egg-free (vegan), and can be made oil-free too! Plus you can air-fry, pan-fry, or bake them!

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WHAT YOU WILL NEED

First, grate (using the medium holes on a cheese grater/box grater) the zucchini, potatoes (no need to peel first unless preferred), and carrot.

STEP 1

Then, transfer them to a nut milk bag (or several layers of cheesecloth/ a clean kitchen towel) and squeeze to remove as much excess liquid as possible.

STEP 2

Meanwhile, preheat a skillet over medium-low heat.  Transfer the veggies to the skillet along with the spices, and mix.

STEP 3

Cook the vegetables with a lid on for about 10 minutes. Then remove the skillet it from the heat.

STEP 4

Stir in the chickpea flour with a spatula, and allow the mixture to cool until you can touch it with your hands.

STEP 5

Divide the mixture into six portions and shape each into a patty by hand (1/2 inch or about 1.5 cm thickness).

STEP 6

Finally, cook the vegetable fritters. You can do so in one of three ways, air fry for 15 minutes, bake for 35-40 minutes and pan fry for 4-5 minutes per side.

STEP 7

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Enjoy these crispy vegetable fritters as an appetizer, side, or light main either mid-week, in lunchboxes, or at events like dinner parties and potlucks!