These veggie fritters are super easy to prepare and cook. I like to cook them in a pan with a little bit of olive oil. They can be prepared and cooked in just 30 minutes and are such a fun way to enjoy a combination of veggies!
I like to use zucchini, potato and carrot for these. Most fritter recipes will use egg to bind the mixture together, I simply add a little vegan butter or spread that has been melted and some flour. It works perfectly, just be gentle when flipping them over as you cook both sides.
This is also a great way to use up any leftover veggies you may have sitting in the fridge or pantry.
Makes 6 fritters
1 medium zucchini
1 medium potato
1 spring onion
2 cloves garlic
2 tbsp flour (I used rice flour)
1/2 cup vegan butter
1 tbsp nutritional yeast
Pinch of salt & pepper
1 tbsp olive oil for cooking
1️ Grate the zucchini and sprinkle generously with salt. Let it sit for 5-10 mins to draw the water out.
2️ Place inside a clean kitchen towel to squeeze out the water (or you can do this by hand). Add the grated potato and carrot.
3️ Add the minced garlic, chopped spring onion, melted butter and flour. Season with nutritional yeast + salt, pepper and mix together to coat.
4️ In a pan heat the olive oil on a medium heat. Spoon the mixture on to the pan and flatten to make a circle. Cook until brown on both sides - about 10 mins. Repeat with remaining mix. Remove from the pan and place on a plate lined with a paper towel to soak up any leftover oil. Serve hot.
I like to use a brand of coconut oil that I know won't be too sweet, I then add some lemon juice, garlic and green onions to give it a more savoury flavour.