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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!
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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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.
Trinity Bourne says
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.
Jenn S. says
Thanks, Trinity! They’re even easier than fried because you don’t have to stand over the stove with oil spattering about!
Trinity Bourne says
Oh yes! Just pop them in the oven and walk away – love it.
Kristina says
I love Love LOVE any and all potato recipes! these look crispy good!
Jenn S. says
Me too!! Soooo good! Thanks, Kristina!
Linda from Veganosity says
I just made zucchini and carrot fritters last night! I didn’t add potatoes, but will try this recipe next time. YUM!
Jenn S. says
That sounds yummy too! Thanks, Linda!
Mel \ avirtualvegan.com says
Ooo they look so crispy! Love that they are oil-free!
Jenn S. says
Thanks, Mel!
Karly says
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!
Jenn S. says
Thank you, Karly! I hope you love them!
Corina Blum says
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!
Jenn S. says
Thanks, Corina! Crispy potatoes are the best!
Helen of Fuss Free Flavours says
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.
Jenn S. says
Thank you. I agree – they would be delicious with so many meals!
Marie says
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!
Jenn S. says
Thank you, Maria! I hope you enjoy them!
Dannii says
I just love that these are baked instead of fried. What a great way to increase your veggies.
Jenn S. says
Super easy to get extra veggies in there too! Thanks, Dannii!
Ginny McMeans says
Wow! Those look amazing. My favorite vegetables and they look like their fried not baked. Love your spices and I’ll be making these very very soon.
Jenn S. says
Thank you, Ginny! Let me know how they turn out!
Edwina says
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!
Jenn S. says
Thank you! I hope you all love them!
Nicole Dawson says
These fritters sound wonderful! I love how you snuck in some extra veggies too!
Jenn S. says
LOVE sneaky veggies! Thanks, Nicole!
Becky Striepe says
Oh my gosh, these look so good! I love all of the veggies packed in there.
Jenn S. says
Thanks, Becky! Enjoy!
Amy Katz from Veggies Save The Day says
I love that these are baked. I always get splattered with oil when I try to fry things like this, plus baking is so much healthier. I look forward to trying them!
Jenn S. says
Thanks, Amy!
Dianne's Vegan Kitchen says
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.
Jenn S. says
HaHa! All hail the potato! Thanks, Dianne! Hope you love them!