Vegan Zucchini Carrot Fritters

Healthy, crispy, gluten free and full of goodness, these vegan zucchini carrot fritters are perfect for a weekend breakfast. Quick and easy to make.

Hello HTS Community

Zucchini and carrots are a match made in heaven, they compliment each other so well. The fritters are wholesome, healthy and yes super tasty. These are great for breakfast, brunch or even as a snack. This is a one bowl recipe and makes about 9-10 fritters, perfect for 2 people, and can be served in less than 20 minutes.

I use chickpea flour (besan), which makes them crispy on the outside and soft on the inside. The recipe is vegan and gluten free. I have served these with a yogurt-tahini sauce and some lettuce.

Ingredients you will need:

• Zucchini- 1 grated
• Carrot- 1 grated
• Onion- 1 small chopped
• Chickpea flour (besan)- 3 tablespoon
• Rice flour- 1 tablespoon, optional
• Fresh mint and coriander- handful, chopped
• Salt and pepper- to taste
• Oil- for cooking

Steps to make vegan zucchini carrot fritters:

• Start with grating zucchini and carrot in a bowl. The zucchini should be thickly grated with the peel.

• Add onion, mint, coriander leaves, chickpea and rice flour, salt and pepper, and make a thick batter. You might need to use a tablespoon of water to get the right consistency, but it will depend on the water content in your zucchini.

• Now you can either deep fry these or shallow fry in a pan, the choice is yours completely. I chose to shallow fry.

• Heat a griddle or a cast iron pan, spread some oil, and with a spoon, lay the batter gently and press to make a round shape. Trust me, I tried to make these round, but I am awful at this 😛

• Let cook for about 3 minutes on medium heat, and then turn. Cook for another 3-4 minutes and take off the heat. Serve with a yogurt-tahini sauce or avocado mash.

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