Gluten-Free Veggie Fritters | Simply Quinoa

These veggie fritters are perfectly crisp and packed with sweet potatoes, zucchini, and carrots. Gluten-free and so easy to make!

Stack of veggie fritters with cream cheese and herbs on top.

It’s veggie fritter time and I’m so excited! I’ll admit, my favorite fritters of all time are zucchini fritters, but I thought we would change things up a little today and throw in a few more veggies. We’re making these gluten-free veggie fritters out of sweet potato, carrots and zucchini, so they’re packed with good stuff. They also taste incredible!

Why You’re Going to Flip for These Veggie Fritters

Whether you make these fritters as an appetizer, side dish, or make a full meal out of them by topping them with all the things, I know you’re going to love this recipe!

Easy to make. They don’t require any fancy ingredients and when you shred the veggies in your food processor, they’re super quick!
Not deep fried (but not baked either). I’ve literally never deep fried anything in my life and I don’t plan on starting! But baked veggie fritters don’t have the crispy-crunch I like. So I cook these fritters in coconut oil. Pan searing reduces the amount of oil that actually gets into the fritter.
Gluten-free and vegan. Fritters are super easy to make gluten-free. They don’t rely on gluten forming, so pretty much any grain-based flour should work.

Shredding veggies for fritters in food processor.

What You’ll Need

These are the simple ingredients you’ll need to make your own crispy veggie fritters. You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Veggies – Our trio includes grated sweet potatoes, carrots, and zucchini.
Quinoa flour – Binds the fritters together while keeping them gluten-free. (Learn more: How to Use Quinoa Flour for Baking and Cooking)
Scallions – Add a mild onion flavor. I like to mince any extras for garnish too.
Egg – To bind the fritters together. You can use a flax egg to make these fritters vegan, but they won’t hold together quite as well.
Salt and pepper
Coconut oil – For that fabulous crisp, golden exterior.

How to Make Veggie Fritters

Let’s get started! Here’s a quick rundown of the process.

Tips and Variations

I have a few more pointers for you before you get started with this veggie fritter recipe.

Use your food processor for shredding. Grating vegetables in the food processor is by far the fastest method. All you have to do is attach the grating blade, feed your vegetables into the top and in a matter of seconds, you’ll have an even, perfectly grated mixture. It’s genius. And it will save you so much pain, frustration, and soreness.
Make them your own. Add a pinch of garlic powder, paprika, or cumin, or add fresh herbs instead of scallions.
Swap in other flours. You can use brown rice, sorghum, chickpea, etc., to make your fritters. The only flours I think you might need to tweak a little are almond and coconut. I’m sure they would work, but they absorb and bind very differently, so it might take a little adjusting on your end. All-purpose flour would also work if you’re not gluten-free.

Plate of crispy veggie fritters topped with sour cream.

Serving Suggestions

If you’re looking for some serving ideas, I’ve got you covered:

Sauce them up. I’d recommend Chili Lime Tahini Sauce, ketchup or some vegan cream cheese. SO DANG GOOD.
Serve them over greens. They’d be awesome with this Green Goddess Salad.
Make them a meal. Top with a fried egg for a savory breakfast or breakfast-for-dinner situation.
Use them as a side. Serve these crispy veggie fritters alongside Harissa Honey Chicken.

Storage and Reheating

Storage: Store veggie fritters in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a skillet over medium heat or in a 375°F oven until heated through and crisp.
Freezing: Freeze the fritters in a freezer bag or airtight container for up to 2 months. You can reheat them directly from frozen.

Two plates of veggie fritters topped with cream cheese.

More Healthy Veggie Fritter Recipes

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

1 cup grated sweet potato
¾ cup grated carrots
¾ cup grated zucchini
⅓ cup quinoa flour (or gluten-free flour of choice)
¼ cup chopped scallions
1 large egg , lightly beaten
¾ teaspoon salt
½ teaspoon pepper
Coconut oil for cooking

In a large bowl, combine the sweet potato, carrots, zucchini, flour, scallions, egg, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the vegetable mixture in your hands.
Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 1 – 2 minutes. Transfer the fritters to a cooling rack.
Repeat this process with the remaining mixture.
Serve slightly warm as a side dish.