Image of Veggie Fritter

Veggie Fritters Recipe

Veggie fritters make a delicious and light accompaniment to any lunchtime salad or dinner table medley and combining vegetables together means we are getting some of our daily vegetable hit in one go. This time of year calls for lots of healthy foods and these delicious veggie fritters provide exactly that. The hot weather can often throw us off balance which therefore means the elements in our dosha have increased in one way of another. The heat can make us feel sluggish and tired so doing all we can to maintain balance whilst enjoying this lovely hot weather is crucial. Catered to your specific dosha, indulge on some crunchy and flavoursome veggie fritters whilst pacifying your dosha at the same time. Paired with a chunky guacamole dip, these fritters will be the talk of your picnic.

Ingredients for the Veggie Fritters:

900g vegetables by dosha, grated/shredded/finely diced:

  • Vata – equal parts beetroots and sweet potatoes
  • Pitta – equal parts celeriac and carrots
  • Kapha – equal parts cabbage and spinach

45g chickpea flour, sifted

2 tsp salt

½ tsp ground black pepper

½ tps grated nutmeg

bunch of fresh parsley, finely chopped

4 tbsp coconut oil, melted for the saucepan/oven

Ingredients for the Dip:

2 ripe avocados

3 tbsp lemon juice, plus chunks for garnish

4 cherry tomatoes, diced

4 tbsp finely chopped basil

10 black olives, pitted and quartered

4 tsp olive oil

½ tsp salt

pinch ground black pepper


Start with the dip by mashing the avocados before gently folding in all the additional ingredients. Set aside.

Then make a start on the fritters by combining all the ingredients for the various fritters (except the oil). Then start to form the small patties (about 10) and use some water to prevent any sticking. If the mixture becomes too runny add some more flour to help the structure of the fritters. Then add the coconut oil into a non-stick pan, placing several fritters at a time into the pan. Fry slowing on each side until the outsides become crispy before draining the fritters on some kitchen towel to drain any excess oil. For a low fat option, oven bake the fritters with a drizzle of oil over them and bake in the oven for 15-30 minutes at 200 degrees.

You don't need a commercial kitchen installation in your home to whip it up. Serve with a leafy salad or have alongside a BBQ. Enjoy!

Carrot Fritters