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Crispy oil free Veggie Potato Fritters that are baked, not fried, make a perfect easy side dish or snack. Serve with spicy ketchup!
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Potatoes. They’re a staple in nearly every household I know and in cuisines around the world. You’re almost guaranteed a side of spuds in some fashion if you’re eating out here in the U.S.
Baked potatoes, roasted potatoes, mashed potatoes, fried potatoes, french fries, tater tots, potato salad, potato soup, potatoes au gratin, potato skins….I love ’em, you love ’em, kids love em, everyone loves ’em.!
Today, we are loving them fritter style! Crispy on the outside and tender on the inside. And we’re doing it all with just a few ingredients and NO oil!
Ingredient notes
Potatoes sometimes get a bum rap, but they are actually incredibly healthy. They’re low in calories, high in vitamin C, potassium (more than a banana!), B6, fiber, and antioxidants. They’re also fat-free and contain no sodium or cholesterol.
The problem is not with the potatoes themselves, but with the way in which they are traditionally served. Good news – this potato recipe today is full of healthy whole food ingredients and baked with no oil!
The potatoes I buy most often are Russet Potatoes. They are so versatile – perfect for baking, mashing, roasting, or frying. They’re mild in flavor which makes them the perfect canvas for all kinds of toppings, herbs, or spices.
In this potato fritters recipe, we are shredding them along with zucchini and carrots, adding just a few spices for flavor, and baking them until the edges are wonderfully crispy.
No need to spend time peeling the potatoes. The peels have loads of nutrition in them, so don’t throw that away! Just make sure to scrub them really well.
Baking these potato fritters on parchment paper means we don’t need oil to keep them from sticking!
Usually, eggs are used as a binder in fritters, but of course, we’re not using eggs today. I tried a couple of different eggless binders in this recipe and my favorite by far was chickpea flour.
Other flours I tried left the fritters a bit gummy in the middle – definitely not the texture we want in our potato fritters. Chickpea flour has great binding capabilities and has the bonus of being naturally gluten free and high in protein, fiber, and iron.
Use leftover chickpea flour to make these quick and easy, super flavorful Falafel Burgers!
The Veggie Potato Fritters make a delicious side dish or snack. They would also be perfect for breakfast next to a Tofu Scramble or veggie sausage.
We served them up with a side of spicy smoky ketchup and cooling dairy free plain yogurt (similar to sour cream which is traditionally served with potato latkes).
Grab your favorite dipping sauce and make these crispy fritters today!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Veggie Potato Fritters
Ingredients
For the Veggie Potato Fritters
- 3 cups shredded Russet Potatoes (coarsely shredded) (about 2 medium potatoes)
- 1 cup shredded zucchini (coarsely shredded)
- 1 cup shredded peeled carrots (finely shredded)
- ¾ tsp sea salt
- ½ tsp garlic powder
- 1 tsp dried parsley
- ¼ tsp paprika
- ¼ tsp turmeric
- ¼ cup chickpea flour
For the Spicy Smoky Ketchup
- ¼ cup ketchup
- 2 dashes liquid smoke (or to taste)
- 1 dash sriracha (or to taste)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a clean kitchen cloth, very sturdy paper towels, or cheese cloth, squeeze out the liquid from the shredded potatoes and zucchini. Really put some muscle into it and just when you think you’ve squeezed all the liquid out, squeeze a little bit more! This will get rid of most of the starch from the potatoes and the liquid from the zucchini so that the fritters will bake up nice and crispy! DO NOT SKIP THIS STEP!
- Add all the ingredients to a mixing bowl and mix well to combine.
- Taking about ¼-1/3 cup of the mixture, form it into a thin patty shape with your hands. Place it on the parchment lined baking sheet and press down slightly to flatten. Repeat with the remaining mixture.
- Bake for 20 minutes. Gently flip the fritters over. Bake another 10-15 minutes until golden brown on both sides and crispy on the edges.
- Serve with Spicy Smoky Ketchup, vegan sour cream or plain yogurt, or your favorite dipping sauce.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
For more potato recipe inspiration, be sure to check out Potato Goodness on Facebook.
faoz
The perfect recipe for my daughter! She loves potatoes, and what better way to enjoy potatoes in a healthy, oil-free recipe💚
Jenn Sebestyen
Thanks, Faoz! Enjoy!
Shennie
Can I use corn starch instead of chickpea flour? Will it turn out the same?
Jenn Sebestyen
I haven’t trialed the recipe with cornstarch, so I can’t say for sure. I did try other flours and they turned out a bit gummy. If you decide to give it a try, I would start with 1 tablespoon and add more if necessary just until they hold together.
brian w
Great recipe, but can you provide conversions to grammes or even ounces ? It’s hard to scale a recipe up or down using cups. As you’ll guess I’m not in the US so cups recipes are pretty hard to make.
Jenn Sebestyen
I’m glad you love the recipe. Metric conversions are not something I’m planning on adding right now, but I will definitely take the suggestion for the future. Thanks!
Ailsa Ure
I add a little grated pumpkin and finely shredded cabbage which gives a bit of crunch. And vege fritters are wonderful cold!
Jenn Sebestyen
Sounds delicious!