Garbanzo Vegan Fritters

Photo of a fritter with cheese and a dollop of sour cream.
A single, crispy veggie filled fritter. Photo by PattyCooks.

Garbanzo Vegan Fritters

Zuchini, potato, and Kimchee combined in a garbazo flour mix — what’s to dislike?
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Course: Dinner, Lunch
Cuisine: American
Keyword: Fritter, Vegan Fritter
Servings: 5
Calories: 323kcal
Author: Patty

Equipment

  • Veggie workstation: cutting board, chef knife, discard bowl, damp rag
  • Grater
  • Measuring cup + spoons
  • Bowl for wet ingredients and a bowl for dry ingredients
  • Skillet + splash screen
  • Spatula (for flippiing the fritters)
  • Baking sheet

Ingredients

Wet Ingredients

  • 1 C Red Potato Medium size, unpeeled, grated
  • 1 C Kimchi Finely chopped
  • 1 C Zucchini (geen or yellow) Grated, unpeeled
  • 1/2 t Kosher Salt
  • 1 t Pepper Freshly ground, larger sized flakes

Dry Ingredients

  • 1 C Garbanzo Flour
  • 1/2 C Water Add more If needed, for pancake consistency

Cook + Serve

  • 6 T Olive oil
  • 12 t Sour Cream Vegan style sour cream
  • 12 T Reggiano Parmesan Vegan style cheese

Instructions

Prep Veggies

  • Set oven to 350F, set out a baking sheet.
  • Set up a veggie workstation (chef knife, cutting board, discard bowl, damp rag, and grater)
  • Grate 1C red potato with its peel
  • Grate 1C unpeeled zucchini (green or yellow works)
  • Chop Kimchi so that you have 1C of the veggies
  • Combine all the veggies in a bowl, add salt and pepper and mix well.

Batter

  • Add 1C garbanzo flour to a bowl and mix in 1/2C water. Mix well and it should be a pancake batter consistency, add more water if needed.
  • Then combine the batter into the bowl of veggies. Since the Kimchi has liquid, check the consistency again and add more flour if needed.

Cook

  • Heat a skillet, add oil, once hot start to cook by adding one large spoonful of the mixture to the hot oil. Form it into roundish pancakes. Should fit several fritters in the pan. (Add more oil if needed.)
  • Cook the fritters until brown on the side, then flip. Once cooked place on a baking sheet and keep warm in the oven.
  • Add a bit more oil between frying as required.
  • Add the cooked fritters to the baking sheet and put into the oven to keep cooking. This will help drain away grease, keep the food warm and crisp,

Serving

  • Top each fritter with 1t sourcream on each, and 1T grated cheese. Some people like to add a sprinkle of some green herbs on top.

Notes

If you use too much oil, the fritters will need to be drained as they should not grease up the serving plate. 
For some green, add chopped scallion or chives.

Nutrition

Calories: 323kcal | Carbohydrates: 18g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 454mg | Potassium: 361mg | Fiber: 3g | Sugar: 4g | Vitamin A: 203IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 2mg