Last updated on April 9th, 2019
Yesterday, for the fun of experiment, I fried up some simple vegetable fritters, and served them in folded, homemade Paratha (Indian flatbread). The egg-less patties were all I wanted them to be: crispy-crunchy on the outside, tender on the inside, and majestically flavored with red bell pepper, onion, common pantry spices, and chick pea flour. Need a light luncheon or dinner dish fit for a queen? Here’s the royal recipe:
The following video, in which I wear a diamond tiara off camera, will show you how to mix, fry, and serve the fritters. Scroll down for the printable recipe.
As mentioned, I served my fritters on vegan, 3-ingredient Paratha (click here for the recipe). The same fritters would be equally delightful all on their own. Or, you could tuck the crisp patties inside pita bread or toasted, homemade English muffins. Here’s my English muffin recipe.
Feel free to change up the seasonings! You might like to add red pepper flakes for a touch of heat.
I hope you’ll give these meatless morsels a try. And if you can think of a suitable accompanying sauce (preferably vegan), please mention it in the comments field below. I’m all ears!
xKevin
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Here’s the printable:
Vegan fritters that are crispy on the outside, and tender on the inside. Although they are delicious all on their own, I like to tuck the fritters into homemade Paratha or English muffins for vegan "burgers."
Ingredients
- 1 large red bell pepper, cut into a 1/4-inch dice
- 1/2 large red onion, cut into a 1/4-inch dice
- 1 bunch Italian parsley, coarsely chopped
- Salt and pepper to taste, plus one or more of the following: cumin, cayenne, chili powder, onion powder,garlic powder, red pepper flakes
- 1 cup garbanzo bean (i.e., "chick pea") flour
- 3/4 to 1 cup water
- Neutral-tasting vegetable oil, for frying -- about 2 tablespoons
Instructions
- In a medium bowl, toss together the diced veggies, chopped parsley, and the seasonings. Stir in the flour until all ingredients are coated. Then stir in enough water so that the ingredients hold together when pressed with fingers.
- Warm the oil in skillet set over medium heat. When the oil is hot, add spoonfuls of the fritter mixture. Lightly press down and shape the fritters with the back of the spoon. Fry until crisp and golden -- 40 seconds on each side for semi-crisp fritters, and up to 90 seconds per side for very crisp fritters.
- Drain briefly on paper towels. Serve hot or warm.
Elizabeth says
Hi Kevin, I have been vegan for 11 years, and it has greatly enhanced my well-being and health. It has also greatly expanded my cooking style. Thank you for this recipe, and please keep Vegan food coming. The Plant Pure Nation. Cookbook by Kim Campbell has a lot of vegan dressings and sauces. I bet you can find what you want there.
Kevin Lee Jacobs says
Hi Elizabeth – Thank you!
gloria says
You do not have to be Vegan to see that this is recipe is wonderful for every need- pre-dinner snacks, side dish, or entree for light meal.
A little soy based sauce of some sort and life is Good!
cleo jordan says
Because these have a slight ‘Indian’ flavor as they use lots of Chick Pea flour in their recipes a spicy or fruity Chutney is a wonderful condiment. You can easily make your own which is a jam made spicy with vinegar and pickling spices or buy a jar readily available. Raita which is plain yoghurt with finely chopped mint leaves and Garam Masala is awesome also [you can use cucumber finely chopped instead of mint]
frederique jennette says
These were truly delicious, thank you!
Kevin Lee Jacobs says
Hi Gloria – You are correct. These delightful fritters ain’t just for vegans — omnivores like me love ’em, too!
Hi Cleo – Chutney or Raita — great topping suggestions. Thank you!
Hi Fredericka – So glad you tried this fritter recipe, and that it worked out for you. Music to my ears.
Marymargaret says
As someone with many food allergies including eggs and grains I love that you are posting recipes that address my particular problem. Thank you and keep them coming
Helen says
Thanks, Kevin… I love your garden tips and your recipe videos… they spark ideas for my cooking …I’m vegan so it was fun to see a recipe today that I don’t have to adjust. Thanks for always brightening my day with your enthusiasm… you even make window washing sound fun!
Dana says
I hope these are as good as your chick pea pancakes (with blueberry topping).
Julie R says
Hi Kevin, I am wanting to make these little fritters after watching your how to video on how to make them. As for the what sauce to have with them, I have used various flavored chutneys such as mint flavored, tomato flavored and green onion flavored. I find that the chutneys on their own can be a bit strong flavored, so I mix each chutney with plain flavored yogurt. I would say to add a little yogurt at a time, mix and taste til it tastes the way you would like it. Imo, by mixing the chutneys with plain yogurt, they turn into the perfect sauce for any Indian food or other foods that need a great sauce.
Julie R says
I want to add to my comment above, that the chutneys I have used for sauces, were all ready made, from the grocery store. I have never made a homemade chutney, yet. And Kevin, too bad you didn’t give us a look at your diamond tiara, lol. Love your humor = )
Lauren Z says
These were SCRUMPTIOUS! I just served them to my whole family and even the kids enjoyed them! I served them with a homemade Greek yogurt/mint/dill/lemon “dip”. My husband and I like them so much we nearly finished the ENTIRE batch. So dead simple and so filling and delicious. Thank you, Kevin!
Kevin Lee Jacobs says
Hi Lauren Z – I’m so glad you tried — and enjoyed — these fritters!
Valerie says
Thank you Kevin for another scrumptious Vegan recipe…keep them coming! Cheers, Valerie (p.s. I truly enjoy your site…a real pleasure my friend! 🙂