Vegan Vegetable Fritters

Crispy on the outside yet fluffy within, these deep-fried Vegan Vegetable Fritters are out of this world! They’ve got sweet potatoes, potatoes, carrots, and onions. Everything is julienned, tossed in a light batter, and then fried to perfection. To add a little more flavor, you can dip the fritters in soy dipping sauce. This recipe is vegan and makes a great appetizer or side.

Making these vegetable fritters is quite simple, but requires a fair amount of cutting. I think the work is worth it, but you can make the cutting much easier with a mandoline or a vegetable chopper. Scroll down to find out how you can make these delicious vegetable fritters!

Ingredients

• 1 Russet potato
• 1 Sweet potato
• 3 Onions, large
• 2 cups Carrots, matchstick
• 1 Tbsp Garlic powder
• 1/2 cup Flour
• 1/2 cup Corn Starch
• 1 1/2 tsp Salt
• 1 1/3 cup Water
• Vegetable oil for frying

Soy Dipping Sauce

• 1/4 cup Soy sauce
• 1 Tbsp Rice vinegar or white vinegar

Instructions

First, julienne the potato, sweet potato, and onions to 1/4 inch in width and thickness and 2–3 inches in length. Also julienne the carrots if you did not buy pre-cut matchstick carrots. You can cut the vegetables with a knife or use a mandoline. Mandolines are very useful to have around the kitchen if you need to slice lots of vegetables.

Put the julienned vegetables in a large mixing bowl and add flour, corn starch, garlic powder, salt, and cold water. Cold water will result in crispier fritters, so you may even put a few ice cubes in place of water. Mix all the ingredients together completely so the water, flour, and corn starch form a smooth batter.

Pour oil into a deep fryer or skillet. The oil should be at least 1.5 inches deep for deep frying the fritters. Preheat the oil to 350ºF on medium heat. To form a fritter, gently drop about a third cup of the vegetable-batter mixture into the oil. Deep fry the fritters for 10 minutes, turning them over halfway through if cooking on a skillet. Take out the fried vegetable fritters. Put them on a wire rack or a plate lined with paper towels to drain the excess oil. Warm the freshly fried fritters in a 250ºF degree oven until ready to eat. Fry the fritters in batches, as needed.

Making the dipping sauce is easy. Simply mix soy sauce with rice vinegar or white vinegar. Enjoy the fresh fried vegetable fritters by dipping them into the soy dipping sauce.

Freeze any leftovers and reheat them in an oven or air-fryer.

If you like this recipe, you might also like other fried food recipes, such as Crispy Lemon Pepper Popcorn Chicken. Lastly, subscribe via email or follow on Instagram to receive updates on all my latest recipes!

Print Recipe

5 from 2 votes

Vegan Vegetable Fritters

Deep fried julienned potatoes, sweet potatoes, carrots, and onions.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: vegan, vegetarian

Servings: 4

Ingredients

• 1 Potato Russet
• 1 Sweet potato
• 3 Onions large
• 2 cups Carrots matchstick
• 1 Tbsp Garlic powder
• ½ cup Flour
• ½ cup Corn starch
• ½ tsp Salt
• 1⅓ cup Water cold
• Vegetable oil for frying

Soy Dipping Sauce

• ¼ cup Soy sauce
• 1 Tbsp Rice vinegar or white vinegar

Instructions

• Julienne the vegetables with a knife or a mandoline. Cut potato, sweet potato, and onions to 1/4 inch in width and thickness and 2–3 inches in length. Also julienne the carrots if you did not buy pre-cut matchstick carrots.
• Put the julienned vegetables in a large mixing bowl and add flour, corn starch, garlic powder, salt, and cold water. Mix all the ingredients together until the water, flour, and corn starch form a smooth batter.
• Pour oil into a deep fryer or a skillet. The oil should be at least 1.5 inches deep to deep fry the fritters. Preheat the oil to 350ºF on medium heat.
• Form each fritter by gently dropping about ⅓ cup of the vegetable batter mixture into the oil. Deep fry the fritters for 10 minutes. If cooking on a skillet, turn them over halfway through. Place fried fritters on a wire rack or on a plate lined with paper towels to drain any excess oil. Keep the fritters warm in a 250ºF degree oven until ready to eat. Fry all the fritters in batches, as needed.
• Mix soy sauce with rice vinegar or white vinegar to make the soy dipping sauce. Serve vegetable fritters with the dipping sauce on the side.

Notes

Leftovers can be frozen and reheated in an oven or air-fryer.

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