Whole30 Veggie Fritters
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Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!

I LOVE these Whole30 Veggie Fritters and the best part? My kids love them too! I did NOT grow up liking my veggies (anyone else?). I ate peas, corn and potatoes. I have learned though that I can like almost any veggie, with the right recipe. This recipe I love for it’s versatility and how kid-friendly it is as well – I got my kid’s buy-in with the crispy texture. A kid-friendly win you need to try!

Why we love these Whole30 Veggie Fritters

They are very flexible and work great for any meal of the day! I’ve served cauliflower fritters with breakfast, zucchini fritters for dinner, summer squash fritters are always a big hit with guests, and I have been having fun playing with combo fritters like cauli/broccoli/sweet potato fritters.

Basically, you pick what combination of veggies you want with this recipe – have fun with it! The measurement of veggies needs to stay the same (2.5 cups total) and I recommend all your veggies are the same chopped size, so only using all riced veggies or all grated veggies. Riced veggies are veggies that are chopped really fine, down the to size of rice grains. I rice or grate mine in my food processor, but many stores now sell riced cauliflower, broccoli, etc.

Tips and Tricks 

  • Can they they be frozen? They freeze great! You can do so by laying out cooked fritters in a single layer and freezing until frozen. Once frozen, store in a sealed container for up to 3 months. I love reheating them in the air fryer, but you can also do it on the stove in a small amount of oil or in the oven as well.
  • How to get them nice and crispy – Make sure when you are cooking them, you add a scoop of fritter batter to the pan. Then, flatten it out as much as possible. This will help them cook in the middle and not be goopy.
  • Want to use frozen riced or shredded veggies? These work with frozen veggies too! I love that I can pull out frozen riced cauliflower straight from the freezer for these. If using frozen (unthawed) veggies, you will need to add another egg to help them stick together. Or you can thaw the veggies first and then proceed with the recipe as written below with one egg.

Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!

Ingredients

  • Shredded or riced veggies – See notes above for ideas and tips on using frozen veggies. But, get creative! Use sweet potato, zucchini, summer squash, carrot, cauliflower…use up what you have, your favorites, even mix and match!
  • Tapioca, arrowroot, or potato starch – Any of these will work! Use what’s accessible to you. I find these in bulk bins at Winco or on Amazon. 
  • Salt – Don’t over think this, just regular table salt here!
  • Onion or garlic powder – Use which ever you have on hand or prefer to add a little more flavor.
  • Egg – Can’t do egg? See the comment section – some have had success making these without the egg! 
  • Oil to cook in – I prefer coconut oil for the rich flavor and high smoke point. But avocado or other high-heat oil will work as well.

 

Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!

Pick Your Veggie Fritters

Autumn, @wholefoodfor7
A delicious way to get veggies in that are crispy and kid-approved!
4.91 from 11 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 10 3" fritters
Calories 67 kcal

Ingredients
 

  • 2 1/2 cups shredded or riced veggies*
  • 1/4 cup tapioca or arrowroot flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion or garlic powder
  • 1-2 eggs lightly beaten see notes
  • Oil to cook in I prefer coconut oil

Instructions
 

  • If using a really moist veggie like zucchini, after shredding, use the 1/2 teaspoon salt to salt them. Let sit for 5 minutes. After 5 minutes, squeeze out extra moisture with towel or paper towels (like REALLY squeeze, I got a 1/2 cup out of 2 zucchinis). This will help the fritters be crispy. Note: Measure AFTER squeezing out the water. Omit the 1/2 teaspoon salt with the rest of the ingredients, or these will be too salty.
  • ADD all ingredients except cooking oil to a medium mixing bowl.
  • STIR to combine.
  • ADD a shallow amount of oil to saucepan (no deep frying on Whole30!) and heat at medium high heat.
  • COOK once oil is hot, scooping mixture by 1/4 cup onto the oil. Flatten each fritter scoop as much as possible, or else the fritter will be mushy in the middle. Cook until golden brown, then flip (about 3-4 minutes each side)
  • Makes about 10 3" fritters. Best when served hot and crispy!

Notes

EGGS - If using frozen veggies, you will need 2 eggs. Any other veggies out of the fridge or at room temperature will need only 1 egg. 
TO FREEZE – lay in a single layer on a cooling rack or baking sheet. Freeze until frozen, then store in a sealed container in the freezer. Re-crispify in the airfryer for 4 minutes at 350, or in a pan on the stove with a small amount of oil, or even in the oven for a few minutes – all methods flipping half way through.
I make these in bulk and then pull out of the freezer, recrispify, and eat for the week! Great way to get those veggies in all week long.
Recommended veggie combinations: We love shredded zucchini or summer squash fritters, riced cauliflower fritters, or shredded sweet potato fritters, or any combination of those veggies! But feel free to get crazy and try out other veggie combos for this recipe as well. 
Nutrition information is calculated based on using zucchini, 1 egg, and coconut oil. 

Nutrition

Calories: 67kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 125mgPotassium: 89mgFiber: 0.3gSugar: 1gVitamin A: 86IUVitamin C: 6mgCalcium: 8mgIron: 0.2mg
Keyword budget-friendly, dairy-free, easy, gluten-free, keto, kid-friendly, nut-free, side dish, whole30
Tried this recipe?Let us know how it was!

 

Pick Your Veggie Whole30 Fritter - Paleo, keto, gluten-free, dairy-free. A delicious crispy veggie side dish that freezes great and is kid-friendly!

36 Comments

  1. 5 stars
    So good! We did these with riced cauliflower and I added a very little bit of shredded cheese (not doing whole30) and cooked it in my mini waffle maker! My daughter can’t get enough!

    Reply
    • YAY! So happy these were a family win and especially love that you daughter can’t get enough of them. And how fun to make them in your mini waffle maker, love that. Thanks for the review!

      Reply
  2. 5 stars
    These are amazing. Super easy and adapted to your taste. I added a t o uchpre arrowroot since I didn’t prep my zucchini. They are definitely a keeper on my list of favorites. Thank you for such amazing recipes

    Reply
  3. 5 stars
    For everyone asking about egg-free or an egg substitute, take a leap of faith with me and read on:

    I have tried fritter recipes before and some didn’t have eggs, so with Autumn’s, I completely omitted them. When you form them to put them in the pan, squeeze the life out of them. Additional liquid will come out. Plop them down in the oil and don’t move them. Only flip once and carefully using 2 utensils. They will hold together because they cooked together. Obviously, it won’t be as together as with eggs but mine do not fall apart- keep them small! Like two inches in diameter each. It works and they are delish!

    Reply
    • Oh how interesting! Thank you so much for sharing that modification to make these egg-free. I will have to try it next time!

      Reply
  4. This recipe is approved by my veggie hating hubby, so we are hooked! He regularly requests these. We have only tried them with shredded carrot, but they are very tasty and a fun veggie side.

    Reply
    • BAM, love that this one won over the veggie hater too! So great, thank you!

      Reply
  5. 5 stars
    These are so yummy! I used frozen cauliflower rice and defrosted it over night then squeezed the water out with my nut milk bag. Perfection! I also fried them in my air fryer and they turned out great. I made mine smaller to make sure they didn’t fall apart/through the grates. Delicious way to get some veggies in!

    Reply
    • I’m so happy you loved these! Great tips on how you squeezed out the extra moisture from the thawed frozen cauliflower and were able to do them in your airfryer. Thank you!

      Reply
  6. 5 stars
    One of my favorite ways to eat zucchini!! Love the crunch!

    Reply
    • I 100% agree – the crispy texture is game-changing!

      Reply
  7. 5 stars
    I made these last night and they were wonderful! We used zucchini and it was such a great way to hide veggies! I actually think I almost enjoyed the leftover today even more! They heated up perfectly in the air fryer!

    Reply
    • I love a good veggie win! Thank you!

      Reply
  8. 5 stars
    These were delicious! Did then with cauliflower and zucchini and they made such a great side dish!

    Reply
    • I’m so happy you enjoyed these, thank you!

      Reply
    • Is there a substitute for the egg?

      Reply
      • I wish there was! I tried so hard when my hubby was on a AIP Whole30 to make these work with egg substitutes, but they sadly didn’t turn out great. If anyone finds one, please let me know!

        Reply
  9. Could almond flour be considered for this recipe in place of the tapioca?

    Reply
    • Good question. Almond flour is more gritty than tapioca, so it’s not a great swap. But you could use arrowroot or cassava instead!

      Reply
      • 4 stars
        These were so tasty, but very difficult to get cooked through. I tried all the tricks: salted and squeezed the heck out of the zucchini, and really flattened them in the pan, but it was still a struggle. After the first couple I added another egg and a little more arrowroot, which helped, but next time I think I’ll do half zucchini, half potato or sweet potato.

        Reply
        • I’m glad you found them delicious despite the cooking challenges. Sounds like you have the right approach. I do reguarly make them with just zucchini and no cooking problems, though they are definitely very thin, almost “lacey” in the pan. I hope you give them another try!

          Reply
  10. Do you think I can do this eggless?

    Reply
    • I wish I could find an eggless variation! I tried with a gelatin egg and it was not a success. Dang it!

      Reply
  11. Have you made these egg free? Like with flax eggs?

    Reply
    • I’ve tried gelatin egg, but it wasn’t successful. I wish I could find an eggless variation – let me know if you find one that works!

      Reply
  12. Trying these with zucchini tonight but have loved making them with sweet potato over the last few months! YUM!

    Reply
  13. 5 stars
    Oh how I love love these veggie fritters. I have only made them with zucchini and don’t love trying to squeeze the liquid out so my fritters were a little watery the first time, I have played around with using more egg to even out how watery they were and how thick to make them to get them to cook all the way through. One time I just put it all in the pan to make a massive veggie fritter/omelet – it saved time but it’s definitely better when made as the recipe suggests! These don’t last long in my house/fridge that’s for SURE!

    Reply
    • I love how you have played around with these, that’s so interesting to hear! Happy these are a veggie win!

      Reply
  14. 5 stars
    Excellent Recipe! We put tuna salad on top and had an awesome dinner! Thank you for the recipe.

    Reply
    • I love that idea of tuna salad on top – great call! Happy you enjoyed it, thank you!

      Reply
  15. Do you measure zucchini after squeezing out the moisture? I measured, then squeezed and I only got a few wet fritters out of it. They still got gobbled up right away!

    Reply
    • It’s a simple method we have really come to love! Yes! We also have enjoyed almonds and walnuts this way.

      Reply
  16. Can these go right in the air fryer instead of frying on the pan?

    Reply
    • It’s tricky with these, as they are very wet/goopy before cooking. If you want to airfry, you will need to lay down some parchment so it won’t stick terribly to the tray/basket. We love these reheated in the airfryer though!

      Reply
  17. 5 stars
    This is one of my new favorite recipes to get my kids to eat more veggies!

    Reply
    • It’s such a mom win to get more veggies in kids, I love it! My kiddos love these crispy veggies as well.

      Reply

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