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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!
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!
More vegan potato recipes
- Herb Roasted Potato Arugula Salad
- Creamy Dairy Free Potato Soup
- Vegan Potato Salad
- Bombay Potatoes and Peas
- Breakfast Hash Browns and Veggies Skillet
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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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
For more potato recipe inspiration, be sure to check out Potato Goodness on Facebook.
Angelika says
I’m about to try this out seems promising!
Jenn Sebestyen says
Enjoy!
Karen darwin says
Regarding the nutritional values, 283 calories for what? For one fritter? For the whole recipe? For one serving? How much is a serving?
Jenn Sebestyen says
A serving is 1/5th of the recipe. How many fritters you get will depend on how much batter you use for each one.
Anthony Croft says
I think it is important to get the fritters fairly thin so you can make sure the inside cooks (plus cooking on a slightly lower temperature for longer). Addition of onion to the ingredient list would give an overall improved taste from the caramelisation imo. Some chillies would also spice it up somewhat.
Jenn Sebestyen says
Thanks for your feedback, Anthony. Thinner is definitely better. I like the suggestion of adding some heat!
Marianne says
Hi would you recommend a box grater or mandolin to shred the veggies? Thank you!
Jenn Sebestyen says
You want them coarsely shredded. I use the shredding blade on my food processor. The big holes on a box grater would work well. I don’t have a mandolin, but if it has a shredding blade like this, that would also work. Whatever you are most comfortable with. Enjoy!
Marianne says
Thank you for your prompt response!
Vanessa says
Very nice
I didn’t have chickpea flour and I used oat flour instead and worked great
Jenn Sebestyen says
That’s great, Vanessa! So glad you loved them! Thank you for your comment.
Danielle says
This sounds so good! I have almond flour, coconut flour, and white flour. Do you think any of them would work?
Jenn Sebestyen says
I did try white flour as I was testing the recipe. While technically it did work, the texture was a bit gummy in the middle. Almond flour may work? I haven’t tried it, but I think since it doesn’t contain gluten, it would be ok texture-wise. I wouldn’t do coconut flour as that is a beast that is nothing like other flours. Let me know what you decide and how they turn out!
JK says
Excellent, very crispy, we really enjoyed them – made 2kg at once and ended up eating the whole batch in one day.
Jenn Sebestyen says
Wonderful! So happy to hear this! Thanks, JK!
chelsea says
Could we use Almond flour instead of chickpea?
Jenn S. says
Hi, Chelsea. I tried them with almond flour and the texture was a bit gummy in the middle. It will work in the sense that the fritters will stay together, but I think chickpea flour gives them the best texture.
Nozipho says
I add cheese and green peas to mine, so perfect and yummy. My family and friends always ask for more.
Riley Haas says
Just attempted and they completely stuck to the parchment paper leaving no crispy parts. Sad day.
Jenn S. says
Hi, Riley. Did you squeeze out all the liquid really well from the potatoes and zucchini before you formed them?
Marie says
Look great! If I wanted to put egg in instead of chick pea flour, how much?
Jenn S. says
Hi, Marie. I would say one, but since I’ve never tried it, I can’t say for sure. You don’t want it too wet though because then they’ll get soggy instead of crisp. Let me know if it works.
Anna says
Hi, do you think i could sub pumpkin for the zucchini?
Jenn S. says
Puréed pumpkin? No, I don’t think that would work. They would likely be too soft and not get crispy.
Nessa says
Came across this recipe hunting for lunchbox ideas for my egg and dairy intolerant baby as she’s starting nursery soon. Would they be OK cold or would they need reheating? Do you know if they freeze – and again would they need reheating after defrosting?
Thank you 😊
Jenn S. says
Hi, Nessa. I didn’t try them cold straight from the fridge, but they are great at room temperature, so would be perfect for a lunchbox! I would imagine they would freeze great, but I haven’t tried it. For reheating, I would suggest using the oven or a toaster oven or even a skillet. I think the microwave would make them mushy. Enjoy!
Sarah De la Cruz says
These look amazing, and I love that they’re baked! Frying can be so tedious and messy!!!
Jenn S. says
Yes, I always get splattered and burnt by oil when attempting to fry. Thanks, Sarah!
Alisa Fleming says
Ooh, it is fritter season! These look so warm and comforting. I love that they’re baked and oil-free too!
Jenn S. says
Thanks, Alisa! We have been loving them!
Sophia | Veggies Don't Bite says
I’m game for anything called a fritter! And spicy ketchup is my FAVE. There is a place over here where you order fries and pick 3 dippers and I always get the spicy ketchup!
Jenn S. says
Oooh, that place sounds amazing! I could make a meal out of that!