Veggie Potato Fritters
Veggie Potato Fritters - Crispy oil free fritters that are baked, not fried, make a perfect easy side dish or snack.
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
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.
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.
Calories: 282kcal | Carbohydrates: 61g | Protein: 11g | Fat: 1g | Sodium: 418mg | Potassium: 1322mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4400IU | Vitamin C: 22.3mg | Calcium: 70mg | Iron: 3.8mg