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!
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!
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
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!
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
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.
- 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
- 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!
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
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
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
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
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!
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
- White Bean Dip
- Sour cream
- Whipped Feta Dip
- Spicy mayonnaise
- Sweet chilli sauce
More Vegetable Lunches
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Vegetable Fritters photo on Instagram so I can share the love!
Vegetable Fritters (Baked Not Fried)
- 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
- ⅓ cup Greek yogurt (or plant based yogurt)
- 1 teaspoon dried mint
- Small squeeze of lemon juice
- Pinch of salt
- 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
- Grate the carrot and finely chop the capsicum, green onions and parsley leaves and add to a large bowlSqueeze 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!