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Veggie Potato Fritters (Baked, Not Fried!)

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Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal today with potatoes!

Veggie Potato Fritters – Crispy oil free fritters that are baked, not fried, make a perfect easy side dish or snack.

Plate of veggie potato fritters on arugula with a small bowl of 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!

Russet potatoes stacked up a black plate on a wooden board.

Potato Nutrition

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!

Russet Potatoes

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.

Bowl of shredded potatoes, shredded, zucchini, and shredded carrots.

Potato fritters on parchment paper on a baking tray.

Baking these potato fritters on parchment paper means we don’t need oil to keep them from sticking!

Overhead view of two potato fritters on a blue plate. Plate of several fritters behind.

Potato Fritters without Egg

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!

Two veggie potato fritters on a blue plate with arugula and dipping sauce.

Side Dish or Snack

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!

And for more recipe inspiration featuring tasty spuds, be sure to check out Potato Goodness.

Bite of potato fritters on a fork.

Veggie Potato Fritters

I hope you love these Potato Fritters as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

4.72 from 7 votes
Plate of veggie potato fritters on arugula with a small bowl of spicy ketchup.
Print
Veggie Potato Fritters
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Veggie Potato Fritters - Crispy oil free fritters that are baked, not fried, make a perfect easy side dish or snack.

Course: Breakfast, Entree, Snack
Cuisine: dairy free, gluten free, nut free, oil free, soy free, vegan
Keyword: crispy vegetable, latkes, potato fritter recipe
Servings: 5
Calories: 282 kcal
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)
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 cup chickpea flour
For the Spicy Smoky Ketchup
Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

  2. 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!

  3. Add all the ingredients to a mixing bowl and mix well to combine.

  4. Taking about 1/4-1/3 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. 

  5. 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. 

  6. Serve with Spicy Smoky Ketchup, vegan sour cream or plain yogurt, or your favorite dipping sauce. 

Recipe Notes

No need to peel the potatoes - just make sure to scrub them well first.

I prefer using the large holes on the grater for the potatoes and zucchini, but the small holes on the grater for the carrots. I also find the fritters hold together best with this sizing.

 

 

Nutrition Facts
Veggie Potato Fritters
Amount Per Serving
Calories 282 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 418mg 17%
Potassium 1322mg 38%
Total Carbohydrates 61g 20%
Dietary Fiber 8g 32%
Sugars 5g
Protein 11g 22%
Vitamin A 88%
Vitamin C 27%
Calcium 7%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

For more potato recipe inspiration, be sure to check out Potato Goodness on Facebook.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.


More Easy Dairy Free Side Dishes To Love:

Falafel Spiced Baked Sweet Potato Fries

Falafel Spiced Oven Baked Sweet Potato Fries

Broccoli and Shredded Brussel Sprout Salad

Shredded Brussel Sprout Salad

Quinoa with Garden Veggies

Quinoa with Garden Vegetables

Veggie Potato Fritters - super easy, super crispy, potato fritters with added extra veggies. These are baked, not fried, which means they need no oil! They make a perfect side dish, snack, or even breakfast! #vegan #oilfree #potatoes #dairyfree #glutenfree #easy #kidfriendly #vegetarian
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Comments

  1. Just attempted and they completely stuck to the parchment paper leaving no crispy parts. Sad day.

    Reply

    • Hi, Riley. Did you squeeze out all the liquid really well from the potatoes and zucchini before you formed them?

      Reply

    • 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.

      Reply

    • Puréed pumpkin? No, I don’t think that would work. They would likely be too soft and not get crispy.

      Reply

  4. 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 😊

    Reply

    • 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!

      Reply

  8. Oh my word – they look amazingly delish! I thought for sure they’d be fried, but I am super excited to know that you bake them. You’ve really got me excited about trying these.

    Reply

  12. OMG, YUM! These look so good- and are such a great alternative to the same old sides my family always gets. Totally need to try these!

    Reply

  13. I do think potatoes are so versatile as there’s so many ways to you can cook them. I especially like how crispy you’ve managed to get these. They look so so tasty!

    Reply

  14. Potatoes are so delicious, and you’re right, a big part in many meals. These fritters look really tasty, and would be great with all kinds of meals. A good way to have tasty potato without the fat or oil.

    Reply

  15. I love crispy baked veggie fritters! The combo of potato, carrots, and zucchini with those spices sounds so delicious! Going to save this one to try!

    Reply

  16. I just love that these are baked instead of fried. What a great way to increase your veggies.

    Reply

  18. I love fritters. What a fantastic idea to bake them with no oil. I’ve made fritters so many times but I’ve never baked them. I’m going to make these on the weekend. My kids are going to love them too!

    Reply

  22. Thank you for taking a stand for the potato! I’m so tired of people bashing them, since they are nutritious. And thank you for this amazing recipe! I can’t wait to try it.

    Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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