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Crispy, egg-free Potato & Veggie Fritters! Packed with zucchini, carrots, and spices, these easy fritters are perfect as a snack or side. Serve with dip & enjoy!
Looking for a crispy, savoury, and satisfying dish that’s entirely egg-free? These Potato and Veggie Fritters are the perfect answer! Made with fresh potatoes, zucchini, and carrots, they’re packed with flavour and crispy perfection. Whether you’re looking for a great appetizer, side dish, or even a light meal, these fritters are sure to impress.
Why You’ll Love This Recipe
- Egg-Free & Vegan-Friendly – A perfect option for those avoiding eggs while maintaining a delicious texture.
- Crispy & Flavorful – The perfect balance of spices makes these fritters irresistibly tasty.
- Great for Meal Prep – Make a batch and store leftovers for a quick, tasty snack later.
- Customizable – Easily swap veggies or adjust seasonings to match your preferences.
Preparing Potato and Veggie Fritters
Ingredients You’ll Need
- 2 lbs potatoes
- 2 zucchinis
- 1 carrot
- 2 tbsp salt (divided)
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp thyme
- 1/3 cup all-purpose flour
- 3 tbsp ground flax seeds
- 1/3 cup water
- 3 tbsp olive oil
- G&K Lemon Parsley Dip (optional)
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and shred all of the vegetables into a large mixing bowl. Add 1 tablespoon of salt, mix well, and let the veggies sit for 15-20 minutes to draw out excess moisture.
Step 2: Make the Flax Egg
In a small cup or bowl, mix ground flax seeds with water. Stir well and let it sit for at least 10 minutes to thicken.
Step 3: Heat the Pan
Add 1 tablespoon of olive oil to a pan and heat it over medium heat. To save time, use multiple pans.
Step 4: Strain and Mix
After 15 minutes, strain the vegetables using a cheesecloth or fine strainer to remove excess water. Then, add onion powder, garlic powder, paprika, thyme, flour, and the flaxseed mixture to the bowl. Mix well using your hands or a stand mixer with a paddle attachment.
Step 5: Cook the Fritters
Once the oil is hot, scoop ¼ cup of the mixture into the pan. Flatten it slightly with a spatula to form ¼-inch thick fritters. Cook for about 4-5 minutes per side until golden brown and crispy.
Step 6: Drain and Serve
As each fritter finishes cooking, remove and place them on a paper towel-lined plate to absorb excess oil. Repeat until all the mixture is used.
Step 7: Enjoy!
Serve warm with Lemon Parsley Dip or Tzatziki sauce for the ultimate crispy, flavorful experience.
Tips for the Best Fritters
- Remove as much moisture as possible – This helps the fritters hold their shape and get crispy.
- Don’t overcrowd the pan – Cook in batches to ensure each fritter cooks evenly.
- Experiment with seasonings – Add cayenne for heat or nutritional yeast for a cheesy flavour.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place cooled fritters in a freezer-safe bag for up to 3 months.
- Reheat: Warm in a pan or oven at 350°F (175°C) for 10 minutes to maintain crispiness.
Final Thoughts
These Potato and Veggie Fritters are a perfect crispy, flavorful snack or side dish for any occasion. Try them out today and let us know how they turn out! What’s your favourite dip to pair with fritters? Let us know in the comments!
Are you looking for dinner ideas? Check out our recipes:
Crispy Potato and Veggie Fritters Recipe
Equipment
- Strainer (or cheesecloth)
- Paper towels (optional)
Ingredients
- 2 lbs potatoes
- 2 zucchinis
- 1 carrot
- 2 tbsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp thyme
- ⅓ cup all-purpose flour
- 3 tbsp ground flax seeds
- ⅓ cup water
- 3 tbsp olive oil
Instructions
- Wash and shred all of the veggies into a bowl. Add 1 tablespoon of salt, stir and let the veggies sit for 15-20 minutes in the bowl.2 lbs potatoes, 2 zucchinis, 1 carrot, 2 tbsp salt
- In a cup or small bowl, combine the ground flax seeds and water and mix well. Let it sit to thicken.1/3 cup water, 3 tbsp ground flax seeds
- After the 15 minutes are up, add 1 tablespoon of oil to a pan and heat up on medium heat. Use multiple pans to speed up the cooking.3 tbsp olive oil
- While the oil heats up, strain the water out of the veggies using a cheesecloth or strainer. Then, add the herb, spices, flour and flax seed mixture. Use your hand or the paddle attachment of a stand mixer mix to combine well.2 tsp onion powder, 2 tsp garlic powder, 2 tsp paprika, 1 tsp thyme, 1/3 cup all-purpose flour
- Once the oil is hot, scoop ¼ cup of the mixture into the pan and use the back of the measuring cup or a spatula to flatten the mixture into about 1/4 -inch fritter. Cook for about 4-5 minutes per side. As the fritters finish cooking, remove them from the pan and place them on a paper towel-lined dish to absorb any excess oil. Repeat for the remaining mixture.
- Serve with our Lemon Parsley dip or Tzatziki sauce and enjoy!
