Vegan Beetroot Fritters
Vegan Beetroot Fritters are a crispy and colourful snack or starter made with entirely plant based ingredients. Get the recipe below.
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Crispy fritters
You can pretty much turn any vegetable into a fritter and beetroot is no exception! I think it’s the perfect vegetable to turn into crispy patties as it holds its shape well and crisps up perfectly in the hot oil. It’s sweet yet earthy flavour also becomes enhanced as it caramelises when cooked.
They’re incredibly easy to make. All you do is grate raw beetroot and potato, sprinkle over a little salt and let the grated vegetables sit. Letting them sit like this draws out some of their moisture. Chickpea flour (also known as gram flour) is then added to bind the grated beetroot and potato together. You shouldn’t need any extra water as the moisture we’ve drawn out from the veggies will be enough. To cook, simply shape them into patties and then shallow fry in vegetable oil.
Shallow frying may not be the healthiest of cooking methods but it’s the best way of getting them really crispy. Do keep an eye on them as they cook as you don’t want them to burn. You’ll know they’re done when the beetroot becomes an even deeper colour with golden crispy edges.
Serving suggestions
You could enjoy these vegan beetroot fritters as a snack or light lunch but I think they’re great served as a starter to a meal.
I recommend serving these fritters with a dipping sauce made of vegan creme fraiche and plenty of fresh dill. My preferred brand of vegan creme fraiche is Oatly but others are available.
If you can’t get vegan creme fraiche a plain vegan yogurt would work too.
Similar recipes
If you like this recipe then you might want to try some of my other fritter recipes:
If you asked me which was my favourite fritter recipe I’m not sure I could!
The recipe
Vegan Beetroot Fritters
Ingredients
- 1 large potato grated
- 2 beetroots grated
- 0.5 tsp salt
- 100 g chickpea flour
- vegetable oil for frying
Instructions
- Add the grated potato and beetroot to a bowl along with the salt and toss until all combined.
- Let the potato and beetroot mix sit for 5 – 10 minutes.
- Add in the chickpea flour and stir until it starts to stick together.
- Heat the oil in a frying pan over a medium heat.
- Take a spoonful of the potato and beetroot mix and shape into a patty.
- Place the patty into the pan and repeat until your pan is full. (Try not to over crowd the pan, I do 4 at a time).
- Cook for 5 – 10 minutes until crispy then flip over and cook for another 5 – 10 minutes on the other side.
- Remove the fritters from the pan and place on to kitchen roll to absorb the excess oil.
- Serve while still hot.
Nutrition
More beetroot recipes
Beetroot, Apple and Vegan Sausage Stew
Enjoy!