Root Veggie Fritters

Root veggies make an excellent, hearty base for these fritters. These can get a little messy, but they are worth it! You may want to double this recipe, as we can almost guarantee they’ll get eaten pretty quickly!

Root Veggie Fritters

Prep Time15 mins
Cook Time15 mins
Total Time27 mins
Course: Main Course, Side Dish
Servings: 12 fritters


  • 4 cups root veggies (beets, carrots turnips, parsnips, rutabaga, regular, kohlrabi or sweet potatoes) grated on a box grater or a food processor
  • 2 eggs
  • 1/2 cup flour
  • ½ teaspoon salt
  • Neutral oil for frying


  • Combine all ingredients in a bowl. Mix until the batter is sticking together, and would come together to form a patty. If the batter is very dry, add a splash of water.
  • Heat a pan to medium heat (cast iron is great here). Add about 1 tbsp of of neutral oil.
  • Once the oil is hot (but not smoking), using a 1/4 cup measure, spoon the fritter batter onto the pan, and flatten the fritter with the measuring cup.
  • Once the edges are looking golden, about 3-4 minutes, flip the fritter and let it cook another 3-4 minutes. Once the fritter is done, place it on a paper towel.
  • Serve with smokey cashew sauce or yogurt*!


*For a quick yogurt sauce: mix 1 cup yogurt, 2 tablespoons of lemon, chopped herbs, salt & pepper.
*You can also add the batter to a greased waffle maker to make veggie waffles!
To make this recipe vegan or gluten free:
  • Omit the egg and add 1 tbsp flax or chia + 3 tbsp water
  • Swap regular flour for gluten free flour
Other flavor additions:
  • Bacon and turnips

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