We’re kind of obsessed with these Baked Vegetable Fritters, they were a science experiment gone right. Fritters are such a versatile food. They can be part of a dinner, an appetizer for a cocktail evening, or something you bring to a large gathering. They’re perfect because you can be “proper” and eat them with a knife and fork, or you can be a rebel (like us) and eat them with your fingers. Everyone know finger foods just taste better!
For this recipe we bake them, it’s a little healthier yeah know?! BUT you totally don’t have to. You can absolutely fry these Fritters up on a well oiled skillet over medium heat. This would cook them a bit faster too, so get wild and experiment away.
We recommend you use an absorbent kitchen towel to squeeze any extra water out of the zucchini. Zucchini is a very watery vegetable, and the water it holds can cause the fritter dough to be a little too soft to handle. If you’re not into squeezing out the water, you will likely need to add more flour to make them more manageable for flipping and eating.
These Fritters are both vegan (obviously!) and gluten free! We recommend using chickpea flour, but if you can’t get your hands on any feel free to substitute for oat flour. The taste will vary slightly, but both will be delicious!
For the sauce, we love our Sriracha – we put that *$#! on everything!! If you are spice adverse cut the amount in half or omit it all together. Without the sriracha you will be left with a nutty flavoured cream sauce that isn’t super flavourful but goes really well with the fritters. You can stir some extra chives into the sauce if you’re looking for a little extra pizazz!
Baked Vegetable Fritters
For the Fritters
- 2 tbsp Ground Flax
- 4 tsbp Water
- 1 large Zucchini
- 1 large Carrot Peeled
- 1 large Sweet Potato
- 1/2 medium Onion Chopped
- 3 cloves Garlic Crushed
- 1/2 tbsp Ground Cumin
- 1/2 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 cup + 1/3 cup Chickpea Flour Can substitute oat flour
For the Dipping Sauce
- 1/2 cup Cashews Soaked overnight or boiled for 10 minutes
- 3 tbsp Water
- 1 tbsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
- 1 tsp Sriracha Optional
- Chives For garnish
Preheat the oven to 425 F and line a baking tray with a non-slip mat or parchment paper.
In a small bowl whisk together the ground flax and 4 tbsp water to create flax eggs. Place in the fridge.
Using a box grater or food processor, grate the zucchini, and place it in an absorbent kitchen towel, squeezing to remove any excess water. Place in a large mixing bowl. Grate the carrot and sweet potato and add to the large bowl as well.
To the large bowl add in the chopped onion, crushed garlic, cumin, paprika, salt, pepper, chickpea flour and the flax eggs you created earlier. Using your hands mix everything together until well incorporated and place in the fridge for 10 minutes.
Remove the mixture from the fridge, it’s time to make the fritters. Using an ice cream scoop (about 3 tbsp), scoop out the fritter batter and form into a patty. Place on the lined baking tray and using your hand or a spatula, flatten the patty to approximately 1-inch in thickness. Repeat until all of the fritters have been formed.
Place the fritters in the oven and bake for 40 minutes, flipping halfway through. When flipping, be careful as the fritters will be soft and delicate. If the fritters fall apart when flipping, you will be able to use your hands to form them back together. Fritters are done when browned and slightly crispy.
While the fritters are baking, it’s time to make the sauce. Place the soaked cashews, water, lemon juice, apple cider vinegar, garlic powder, salt and sriracha (if using) into a high powered blender. Blend until you are left with a thick cream sauce. Adjust sauce to desired consistency by adding more water 1 tsp at a time if it is too thick. If you are using the sriracha you will have a spicy sauce. If you omit this you will be left with a nutty flavoured cream sauce - both are yummy!
When fritters are cooked, serve topped with chopped chives and dipping sauce.