Spiced Vegetable Fritters

Spiced vegetable fritters

Use any combination of these vegetables to reach 4 cups. Grate them using the grating blade in a food processor, or by hand on a box grater.

  • 2 medium zucchini
  • 2-3 broccoli stems, trimmed
  • 1 small sweet potato (peeled) or 2 small potatoes (any variety, scrubbed well, unpeeled)
  • ½ cup turnips, peeled and trimmed

Spiced Vegetable Fritters

  • Serves: 3
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  • 4 cups shredded vegetables (see note)
  • Kosher salt
  • 3 scallions or ½ small onion, minced
  • 1/3 cup chopped fresh cilantro or parsley
  • 1 cup chickpea flour
  • 1 clove garlic, minced
  • 3 large eggs, beaten
  • ¼ cup unflavored almond milk (or other milk of choice)
  • 1 tsp. ground cumin
  • ½ tsp. turmeric
  • ½ tsp. cayenne, optional
  • Freshly ground black pepper
  • Avocado oil or ghee, for frying


  1. Place shredded vegetables in a colander, toss with 1 tablespoon kosher salt, and let stand for 10 minutes to drain. Rinse and squeeze well in a clean kitchen towel to remove excess moisture.
  2. Transfer shredded vegetables to a medium bowl and add scallions, cilantro, chickpea flour, garlic, eggs, almond milk, cumin, turmeric, and cayenne (if desired). Season with ½ to 1 tsp. salt and ¼ to ½ teaspoon pepper.
  3. Have ready a paper-towel-lined plate. Warm 4 Tbsp. avocado oil or ghee in a frying pan over medium heat. Spoon heaping tablespoons of fritter mixture into the warm oil, spread into 3-inch patties and cook for about 5 minutes, until deep golden brown on the bottom. Carefully flip and cook 3 to 4 minutes longer. Place on lined plate to drain. Serve warm.