Easy Gluten-Free Veggie Fritters
Author - Alyssa Rimmer
These gluten-free veggie fritters are made with a blend of zucchini and carrots, then sauteed in coconut oil instead of deep frying. Quick, easy and tasty!
It's veggie fritter time and I'm so excited. To me, summertime is fritter season. They're one of those recipes that are so simple to make, everyone loves and make the perfect side dish.
I don't know why I associate them with summer, but I do and now that it's summer, we're making another version.
I'll admit, my favorite fritters of all time are zucchini fritters, but I thought we would change things up a little today and throw in another veg. We're making these gluten-free veggie fritters out of sweet potato, carrots and zucchini, so they're packed with good ingredients. They also taste incredible!
The Fastest Way to Grate Vegetables
The first secret to the perfect fritter is the grating method. Fritters are made from grated vegetables and grating vegetables is the worst. Like I actually despise it.
If you've ever had to grate a sh*t ton of veggies on that dumb box grater, you feel me. It's dangerous – I've cut so many knuckles on those this – your arm gets so tired, and it takes FOREVER.
Well…I have the solution: your food processor!
Grating vegetables in the food processor is by far the fastest method. All you have to do is attach the grating blade, feed your vegetables into the top and in a matter of seconds, you'll have an even, perfectly grated mixture. It's genius. And it will save you so much pain, frustration, and soreness.
If you're looking for a good food processor, this is the one I use and I love it!
How to Make Veggie Fritters
Veggie fritters are actually pretty easy to make. They don't require any fancy ingredients and while they are typically deep-fried, I'll show you my method shortly for making them a bit healthier.
Here's how to make veggie fritters:
- grate your veggies
- stir them with some flour
- add your spices
- fold in an egg
- cook until crispy
Literally so easy! If you've never tried before, you're going to be blown away. And they'll definitely become a summertime staple for you.
How to Make Veggie Fritters Healthy
Okay so let's talking cooking methods for veggie fritters. Most of the time you'll see them deep-fried in vegetable oil. I've never personally deep-fried anything in my life, so we're not doing that.
The other two methods for cooking them are:
- pan searing in a healthy oil
Now baking would be the healthiest, but I also don't find it yields the best consistency. So I always land on pan searing my veggie fritters in a healthier oil. Pan searing reduces the amount of oil that actually gets into the fritter and because you're controlling the quality, you're also controlling how healthy they are.
My two favorite oils for searing these fritters are coconut oil an avocado oil.
The Best Gluten-Free Veggie Fritters
Fritters are also super easy to make gluten-free. They don't rely on gluten forming, so pretty much any grain-based flour should work.
To make our gluten-free veggie fritters we're doing quinoa flour because it's my fave and I love it and I use it all the time. If you're not a quinoa flour fan, that's a-okay! You can use brown rice, sorghum, chickpea, etc., to make your fritters. The only flours I think you might need to tweak a little are almond and coconut. I'm sure they would work, but they absorb and bind very differently, so it might take a little adjusting on your end.
And now you can see…veggie fritters are the easiest. I can't wait for you to make these because I know you're going to love them! If you're looking for some serving ideas, I'd recommend a tahini dipping sauce, ketchup or some vegan cream cheese. SO DANG GOOD.
More Healthy Veggie Fritter Recipes:
- Healthy Zucchini Fritters
- Sweet Potato Quinoa Fritters
- Curried Carrot + Sweet Potato Fritters
- Zucchini Salmon Cakes
- Spiralized Sweet Potato Chili Fritters
Simple Veggie Fritters
These gluten-free veggie fritters are made with a blend of zucchini and carrots, then sauteed in coconut oil instead of deep frying.
In a large bowl, combine the sweet potato, carrots, zucchini, flour, scallions, egg, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the vegetable mixture in your hands.
Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 1 - 2 minutes. Transfer the fritters to a cooling rack.
Repeat this process with the remaining mixture.
Serve slightly warm as a side dish.
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