Mmmm, crispy fritters!

Fritters can be a yummy way to get more veggies into your diet – you’ll forget you’re even eating them! They don’t require a lot of ingredients, but they do require some patience and time. The most time consuming aspect is grating all your veggies, but you can easily save some time by using a food processor.

To make your best fritter:

It’s super important to squeeze the excess moisture out of the veggies (after they are grated). You want a little moisture, but too much will make for a loose batter which is not what we’re going for here. To help this process, you can sprinkle some salt over your grated veggies to help draw the moisture out. Let the salted veggies sit for roughly 10 minutes, and then you can use a dishtowel, paper towel or cheesecloth to squeeze the water out.

In this recipe we’re using root vegetables like beets, carrots, turnips and parsnips. There’s always room for variation and many vegetables make great fritter fillings! Zucchini’s are a popular choice, you could also try sweet potatoes, squash, corn, or even fruits like apples. Just make sure you make plenty to go around!

Endless possibilities for fritter variation!

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 quick.
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Side Dish
Keyword: fritters, root vegetables, vegetarian, veggie appetizer, veggie fritters
Servings: 12 fritters


  • box grater of food processor
  • dish towel
  • paper towels or used paper bag
  • mixing bowl
  • sauté pan
  • metal spatula


  • 2 cups root veggies (beets, carrots turnips, parsnips etc.) Grated on a box grater or a food processor. Use a dish towel to squeeze out liquid from veggies.
  • if veggies come with greens, rough chop about 1 cup of them
  • 1 egg
  • 1/2 cup flour
  • neutral oil for pan 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 smoky cashew sauce or yogurt!


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
Recipe adapted from www.dishingupthedirt

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