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Vegan Vegetable Fritters

Easy vegan fritters with onions, potatoes, cauliflower and eggplants

Course Appetizer, Side Dish, Snack
Cuisine Vegan
Keyword Fritters
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Author Zaatar and Zaytoun


  • 2 cups gram chickpea flour (Approx. 250g)
  • 1/4 tsp baking powder
  • 1 tbsp cornflour
  • 400 ml water
  • 1 tsp each of salt, cumin, 7 spice and chilli powder
  • 1/4 tsp of sumac
  • Small Squeeze lemon juice Approx 1 tsp
  • Handful of coriander (cilantro)
  • 1 onion very thinly sliced
  • 3 spring onions finely chopped
  • 1 green birds eye chilli finely chopped
  • 2 potatoes very thinly sliced into matchsticks
  • 1 cup cauliflower florets thinly chopped
  • 1/4 of an eggplant very thinly sliced into matchsticks
  • A handful of extra fine green beans chopped in half
  • 1/2 cup frozen sweetcorn


  1. Prepare the vegetables either using a food processor or slicing very thinly as per instructions

  2. Whisk the gram flour, baking powder, cornflour with the water. Add the salt, sumac and spices along with the lemon juice and stir well
  3. Add the sliced vegetables and mix until everything is coated well with the batter. You are looking for the consistency of a loose cake batter so adjust with flour or water as necessary
  4. If possible, rest for half an hour in the fridge
  5. Heat up your vegetable oil for frying and test with a tiny piece of batter until it sizzles and floats to the surface
  6. Spoon small amounts into the oil turning once they have browned from the sides
  7. Taste the first fritter and adjust salt/seasoning as necessary
  8. Serve immediately with some optional tamarind sauce