Description
Crispy Vegetable Fritters made with shredded zucchini potatoes carrots warm spices and protein-rich chickpea flour for air frying or baking.
Ingredients
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1 large zucchini
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2 medium Russet potatoes
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1 medium carrot
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp chili powder
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1/2 tsp ground cumin
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1/2 tsp paprika
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1/2 tsp sea salt
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Black pepper to taste
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1/2 cup chickpea flour
Instructions
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Grate zucchini potatoes and carrot using a box grater.
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Transfer shredded vegetables to a clean kitchen towel and squeeze forcefully over the sink to remove excess moisture.
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Place squeezed vegetables in a skillet over medium-low heat with garlic powder onion powder chili powder cumin paprika salt and pepper covering and cooking for 10 minutes.
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Stir in chickpea flour off heat until evenly combined into a sticky dough and let cool.
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Form mixture into 6 equal patties about 1/2 inch thick.
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Air fry at 380°F for 15 minutes flipping after 10 minutes bake at 400°F for 35 to 40 minutes or pan-fry in oil until golden brown.
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Serve warm with sour cream tzatziki or garlic aioli in New York.
Notes
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Squeeze grated vegetables firmly inside a kitchen towel to remove excess water.
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Chickpea flour binds the patties naturally without eggs or gluten.
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Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 25 mins.
- Category: Side Dish.
- Method: Air Frying, Baking, or Pan Searing.
- Cuisine: Traditional American Fusion.
Nutrition
- Serving Size: ~ 1 fritter
- Calories: ~ 110 kcal
- Sugar: ~ 2 g
- Sodium: ~ 220 mg
- Fat: ~ 1 g
- Saturated Fat: ~ 0 g
- Unsaturated Fat: ~ 1 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 20 g
- Fiber: ~ 4 g
- Protein: ~ 4 g
- Cholesterol: ~ 0 mg
Keywords: Vegetable Fritters with Zucchini and Potatots, Zucchini Potato Fritters, Veggie Fritters, Air Fryer Veggie Fritters, Chickpea Flour Fritters, Vegan Vegetable Patties, Side Dish, New York Recipe.