Serving: Enjoy as a snack, appetizer, or side dish. Pair with a fresh salad for a complete meal.
Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore their crispiness. You can also freeze them for up to 2 months—reheat directly from frozen.
Variations:
Spicy Fritters: Add ¼ tsp cayenne pepper or red chili flakes for a spicy kick.
Herbed Fritters: Mix in fresh chopped parsley, cilantro, or dill for added flavor.
Gluten-Free: Use chickpea flour or gluten-free flour to make these fritters gluten-free.
FAQs:
Q: Can I bake these fritters instead of frying?
A: Yes! Preheat your oven to 375°F (190°C), place the fritters on a parchment-lined baking sheet, and lightly brush them with oil. Bake for 20-25 minutes, flipping halfway through.
Q: What can I use instead of flaxseed?
A: You can use chia seeds in the same ratio, or 2 tbsp of aquafaba (chickpea water) as a binding agent.
Q: Can I use other vegetables?
A: Absolutely! You can substitute or add shredded sweet potato, parsnip, or broccoli for a unique twist.
These crispy and flavorful Vegan Zucchini and Carrot Fritters are sure to become a favorite in your kitchen. They’re quick to make, versatile, and packed with plant-based goodness. Happy cooking!
