Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Super colorful, savory, lightly sweet fritters that are perfect as an impressive appetizer and require just 30 minutes from start to finish! We ROOT for you to make these crispy root vegetable fritters ASAP!
This recipe starts out with sautéing your choice of root veggies with onion, garlic, salt, and pepper. This brings out their natural sweetness and infuses them with flavor.
For the root veggies, we love a combination of parsnip, rutabaga, beet, carrot, and sweet potato. It’s a vibrant mix that shines together and makes you forget your less-loved veggies are in there!
Next, we combine the sautéed veggies with cooked quinoa, a chickpea “egg” (chickpea flour + water) for binding, salt for flavor, and gluten-free flour (or all-purpose) to soak up moisture and encourage crispiness.
Then we form them into patties, brown on both sides in a skillet, and it’s FRITTER TIME!
We hope you LOVE these fritters! They’re:
Crispy
Savory
Vibrant
Naturally sweet
Balanced
& SO delicious.
Crispy Quinoa Root Vegetable Fritters
Crispy, vibrant root vegetable fritters made with your choice of parsnips, beets, carrots, rutabaga, and/or sweet potatoes. Vegan, gluten-free, and so tasty. Just 30 minutes required.
Ingredients
1 ½ cups cooked and cooled quinoa (1/2 cup dry quinoa yields ~ 1 ½ cups cooked)
1 cup shredded parsnip and/or rutabaga (we used 1/2 cup or 40 g each)
1/2 cup shredded beets and/or carrots (we used 1/4 cup or 25 g each)
1/2 cup shredded sweet potatoes
2 Tbsp olive oil (plus more for frying)
1/2 cup diced onion (any color)
4 cloves garlic*, minced
1/8 tsp each sea salt and black pepper
2 Tbsp chickpea flour* (or flaxseed meal)
2 Tbsp water
1/4 tsp sea salt
2 Tbsp chopped parsley
Instructions
If you do not already have cooked quinoa, prepare it at this time (on the stovetop or in the Instant Pot). Set aside to cool.
Shred parsnips, rutabaga, beets, carrots, and sweet potatoes using either the coarse side of a box grater or the grater attachment of a food processor. Measure out 2 cups shredded veggies (1 cup shredded parsnip + rutabaga, 1/2 cup shredded beet + carrot, and 1/2 cup shredded sweet potato — adjust if altering default number of servings).
Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add 2 Tbsp oil (or water), onion, and garlic. Season with 1/8 tsp each salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add shredded root veggies and sauté for another 5-8 minutes, until the vegetables are soft.
Meanwhile, prepare chickpea (or flax) “eggs” by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to combine. The chickpea egg should be a runny paste, whereas the flax egg should be thick. Set aside.
To a large mixing bowl, add sautéed veggies, cooked and cooled quinoa, 1/4 tsp salt (adjust if altering default number of servings), and parsley (optional) and stir. Then add chickpea (or flax) “eggs” and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
Using a 1/4-cup measuring cup or scoop, form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand.
Wipe out your large rimmed skillet and reheat over medium heat. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4-6 minutes on each side.
Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
Serve hot with garnishes of choice, such as tahini sauce or hummus. Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat, in a 350-degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.
