• 2 cups grated vegetables (carrots, zucchini, sweet potatoes, bell peppers, etc.)
  • 1/2 cup chickpea flour (besan) or all-purpose flour
  • 1/4 cup cornmeal (optional, for extra crispiness)
  • 1/4 cup chopped fresh parsley or cilantro
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2-3 tablespoons water (as needed)
  • Oil for frying


  1. Grate the vegetables using a box grater or a food processor. Squeeze out any excess moisture from the grated vegetables using a clean kitchen towel or paper towels.
  2. In a mixing bowl, combine the grated vegetables, chickpea flour (or all-purpose flour), cornmeal (if using), chopped parsley or cilantro, minced garlic, ground cumin, paprika, salt, and pepper.
  3. Gradually add water to the mixture as needed, stirring until it forms a thick batter that holds together.
  4. Heat oil in a skillet over medium heat for frying.
  5. Scoop a portion of the vegetable mixture using a spoon or your hands, shaping it into a patty, and gently place it in the hot oil.
  6. Flatten the patties slightly with a spatula and fry for about 3-4 minutes on each side or until they turn golden brown and crispy.
  7. Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.
  8. Serve the crispy vegetable fritters warm with your favorite dipping sauce or alongside a fresh salad.
  • Calories: Around 70-90 calories per fritter
  • Total Fat: Approximately 3-5g per fritter
  • Saturated Fat: Around 0.3-0.5g per fritter
  • Carbohydrates: Approximately 10-12g per fritter
  • Dietary Fiber: Around 2-3g per fritter
  • Sugars: Around 2-3g per fritter
  • Protein: Around 2-3g per fritter