Spicy vegetable fritters

  • Preparation Time 15 Minutes
  • Cooking time Approx 10 Minutes
  • Makes 12 small fritters

Vegan, Vegetarian, Gluten -free, Dairy-free, Nut-free

I was at a loss as what new savoury item I could up with for the blog. I wanted something I could have for lunch or a snack. Looking through the ingredients I had, I noticed that I did have a lot of vegetables to use, we hate food waste here. I decided on a type of fritter that was both gluten-free and vegan, a flavour bomb to wake up my taste buds. These certainly did this.

  • Crispy
  • Packed with flavour
  • Healthy
  • Spicy
  • Delicious

They make 12 small fritters, which are lovely with a salad in even in a wrap. You could however, make larger fritters.

To cook them you can either fry them in a little oil until fully cooked or crisp both sides and then pop into the oven, as in the notes below. To freeze them then freeze on a plate or tray first and once frozen wrap individually


  • Half of a small head of broccoli, finely chopped and stalks removed
  • Half a small head of cauliflower
  • 4 spring onions or half a red onion finely chopped
  • 2 garlic cloves crushed
  • 2 medium carrots grated
  • 1/2 a tsp of Cumin powder
  • 1/2a tsp of turmeric
  • 1/2 a tsp of smoked paprika
  • 3/4 tsp of salt
  • zest of 1 lemon
  • 1 tsp of lemon juice
  • 120 ml of water, variable
  • Few sprigs of fresh thyme
  • 80 g of plain flour (gluten-free if needed)
  • 50g breadcrumbs fresh or dried (gluten-free if needed)
  • 1/2 a small fresh chilli or dried chilli flakes, to your taste (optional)
  • Pinch of freshly ground black pepper
  • 1 tbsp of ground flaxseeds or if not vegan 1 small egg yolk


  1. If the vegetables are not to your taste you could mix it up a bit. Half carrot and courgette work well, you will have to wring some of the moisture out of the courgette as the batter mixture will be too wet.
  2. Not keen on cauliflower or broccoli, then just use either one.
  3. The amount of punch you pack in these bad boys is up to you and your preference. If you like things a little spicier then ramp up that heat. I like mine medium as I like to dip mine into chilli mayonnaise.
  4. When it comes to the liquid and binder, add a little at a time. You want a batter that holds together without being too wet.
  5. If you want to brown on both sides and then cook through in the oven, preheat your oven at 180-190 C and cook for 12-15 Minutes. They will be a little less crispy this way. I have not tried them in the air fryer yet but that is another idea.
  6. 1 I find it best to have all my ingredients chopped and measured before cooking, that way it is more organised and you can just add to your bowl as required.
  7. The water you add is variable because of a couple of reasons. This depends on whether you are using fresh or dry breadcrumbs. Fresh absorb more liquid dry. I have used dry in mine so far.


1 If you are using flaxseeds, add 3 tbsp of hot water to them, stir and set to one side.

2. Add the finely chopped broccoli and cauliflower, you could use a food processor to blitz it down slightly. You do not want it too chunky or blitzed to breadcrumbs. If it is too big then the fritters will not hold together or cook through. Small enough to still give you texture. Add this to a large bowl. Next add the grated carrot, onion, garlic and lemon zest and mix thoroughly

3 Next add all the spices, seasoning, chilli, thyme, flour and breadcrumbs and again mix until all combined.

4 Start adding the liquid. Firstly add the lemon juice and the flaxseed and mix or yolk, then add your water and stir. Add your water a little at a time, testing the batter as you go until it holds together in a ball. If it is too wet then add a little more flour and if too dry add a little more water.

5. Divide the batter into 12 equal balls, flatten and shape into small patties. I do this on a lightly oiled board. Heat up a large non-stick frying pan or griddle sheet and add a small amount of vegetable or rapeseed oil. Set the pan on medium-high heat and cook in batches for 3-5 minutes on each side. Once cooked lay on kitchen roll and sprinkle with coarse sea salt. I love mine dipped in sweet chilli sauce or chilli mayonnaise.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.

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