A healthier vegetable fritters recipe — carrot and potato fritters that are baked, not fried. They are similar to rosti cakes without eggs and dairy, and make great vegan appetizers or snacks. I actually love serving them for breakfast.
After school tea time snacks, when I was a kid, varied from French pâtisserie to deep fried fritters, not forgetting, when time permitted, Mum’s delicious carrot halwa.
Although we only had these greasy vegetable fritters only about once a week, thinking about them today make me cringe. While I do shallow or pan fry occasionally, deep frying is almost non-existent as a means of cooking in my kitchen nowadays.
The only time that I do deep fry is when I am make these dal chili cakes that I have yet to develop a baked version for.
Deep fried fritters — (above mentioned) dal chili cakes, bhajis, samoosas, assorted vegetable fritters or potato fritters to mention a few — are sold as a popular street food in Mauritius. Even though they are very much part of the food culture, I cannot bring myself to enjoy them with peace of mind.
Food culture or not, I cannot resound to them anymore. A baked version of these potato fritters sounds a lot more appealing. And, turns out, they were even tastier.
Baked Vegetable Fritters — Carrot and Potato Fritters Recipe (Vegan Breakfast or Appetizer)
For seasoning, I used Cool Runnings Seafood Seasoning that does not contain any seafood, it is a spice mix that is usually used to season seafood. I love it for its unique blend of spices. You can find it online here. I’ve used it before in this delicious Wonton Soup.
Since I make oat milk quite often (see the video about how I make oat milk at home), I keep the oat pulp to use in this recipe, and other recipes as well. If you don’t have this, you can easily replace the oat pulp with chickpea flour to keep these fritters gluten-free.
Spicy Bean Dipping Sauce
The spicy bean dip is made with white cannellini beans, paprika, chili paste, lemon juice, maple syrup, fresh ginger and nutritional yeast. It’s a nice twist to hummus.
If you want a quicker version, use ready-made hummus with the chili paste, maple syrup and nutritional yeast (you actually don’t need a blender then). Dilute with water to a dipping sauce consistency. This takes the boredom out of hummus, although it is probably rare to get bored of hummus (at least in my case with a low-fat homemade version).
Baked Carrot and Potato Fritters (Rosti Cakes) | Vegan Breakfast or Appetizer
Healthier vegetable fritters recipe -- carrot and potato fritters, or rosti cakes, that are baked, not fried. They are great for breakfast and make delicious vegan appetizers or snacks.
Ingredients
Vegetable Fritters:
- 5 medium potatoes
- 2 carrots
- 3 mushroom
- 3 stems fresh oregano, or other fresh herbs like coriander, parsley, thyme
- 1 tablespoon oat pulp*, or 2 tablespoons chickpea flour, see notes
- 2 tablespoons chickpea flour, besan
- 1 teaspoon Cool Runnings Seafood Seasoning, if you don't have this, use 1 teaspoon dry vegetable bouillon powder, it will taste different but still good
- 1 tablespoon nutritional yeast, optional
- Salt to taste
Spicy Bean Dipping Sauce:
- 1/2 cup white cannellini beans, boiled (or chickpeas)
- 1/3 cup water
- 1 bird eye red chilli, or 1/2 teaspoon of a chilli paste. I used Sambal Oelek
- 1/2 teaspoon paprika powder
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1/4 teaspoon minced fresh ginger
- 1 tablespoon nutritional yeast, or 1/2 teaspoon miso paste
- 1/4 teaspoon olive oil, or sesame oil if not allergic
- Salt to taste
Instructions
Make the Fritters:
- Grate potatoes and carrots, sprinkle with 1 teaspoon salt. Let sit for about 10 minutes then squeeze the liquid out.
- Cut mushrooms into very small pieces.
- Mix all the rest of the ingredients.
- Form balls (the size of a pingpong or just slightly larger), flatten.
- Heat a pan with a thin coating of oil. When oil is medium-hot place the patties in the pan. You don't want to overcrowd the pan, so leave some room so that you can easily flip the patties on the other side.
- Pan fry until slightly crisp and golden on either sides.
- Transfer to the oven and bake at 180 degrees Celsius (350 degrees Farenheit) for 35-40 minutes, turning the fritters on the other side after 20 minutes.
Make the Spicy Bean Dipping Sauce:
- Place all ingredients in a blender and blend until smooth. Add water if required to thin out the sauce.
Notes
*Oat pulp is the oat fibres that are left after straining homemade oat milk (https://veganlovlie.com/homemade-oat-milk/). I keep the pulp to use in many recipes.
Tip for the dipping sauce: if you want a quicker version, use ready-made hummus with the chilli paste, maple syrup and nutritional yeast (you actually don't need a blender then). Dilute with water to a dipping sauce consistency. This takes the boredom out of hummus, although it is probably rare to get bored of hummus (at least in my case with this homemade version).
Cool Runnings Seafood Seasoning does not contain any seafood, it is a spice mix that is usually used for seafood. I love it for its unique blend of spices. You can find it online here - https://amzn.to/2T6MVEM
Love this Vegetable Fritters recipe? Don’t forget to pin it for later.
On a side note, this powerful video, featuring the Allegory of the Long Spoons, reminded me that sometimes we are so busy with our own lives that we forget to realise how much we really need one another in this world. Caring and reaching out for others can only do us good tenfold.
You might also like these easy delicious Savoury Vegan Breakfast Ideas
These baked fritters look awesome! Sometimes I'll eat fried food at restaurants but I don't ever deep fry anything at home. I usually bake until crispy. Do you think I could skip the pan fry part of the recipe?
Yes, you can skip the pan fry. I sometimes put them straight in the oven but then I do brush the patties with a tiny amount of oil just the get the crispiness on the outside. But you can omit that too if you want it purely fat-free, they will turn out just slightly chewy then. Use parchment or grease-proof paper if you are not using oil.
Thanks for reminding me how delicious veggie fritters are.. I haven't made them in ages! Definitely am inspired to now and use your recipe!
Veggie fritters are indeed very delicious. I used to not make them as often because of the frying part but now I make this baked version every now and then and I don't miss the fried ones at all. I hope you'll like the recipe. 🙂