Vegan Zucchini Carrot Fritters - The Vegan Eskimo

A perfect starter or side dish, or even as a snack.

Makes 15-20 fritters


  • ½ zucchini
  • 3 carrots
  • A handful sweet corn (optional)
  • 1.2 dl chickpea or corn flour (½ cup)
  • Plant milk or water as needed (max 60 ml or 1/4 cup)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cm neutral tasing oil in the pan, peanut, canola or sunflower (about ½ inch)

What you will need

  • 1 Pan
  • 1 spatula
  • 1 big bowl
  • 1 vegetable peeler
  • 1 grater
  • 1spoon to stir
  • Tissue paper on a plate

Vegan Zucchini Carrot Fritters - The Vegan Eskimo


  1. Peel the carrots. Grate the zucchini and carrots and put in a bowl with the optional corn.
  2. Add the spices and flour. Massage the mix, so the water content from the zucchini and carrot will wet the flour. If you need more liquid add a little plant milk or water as needed until the batter has a slightly wet texture.
  3. Pour 1 cm (½ inch) of oil in the pan and put the heat on high, and preheat to about 180c (350 F). Use these tips if you don’t have a thermometer. Be careful working around very hot oil and don’t let the oil get too hot.
  4. When the pan is hot, put a spoonful of the batter on the pan as a tester, make them flat, since they get more crispy that way and take less time to fry. Fry for about 1 1/2 - 2 minutes on each side, if it cooks well continue cooking the rest in batches
  5. Depending on the size of your pan and how big you want your fritters, you can put about 5-6 in the pan at the same time, but give them space to fry.
  6. When the fritters are done try place them on the plate with some paper towels, to soak up excess oil. Serve with your preffered dip.

Enjoy !

Vegan Zucchini Carrot Fritters - The Vegan Eskimo