Low Sodium Crispy Fried Vegetable Fritters
These Low Sodium Crispy Fried Vegetable Fritters are a guilt-free twist on a classic favorite, packed with fresh, colorful veggies and seasoned with aromatic spices like garlic powder and turmeric. Made with chickpea flour for a hearty, gluten-free batter, these fritters are pan-fried to golden perfection, offering a satisfyingly crunchy texture without excessive salt. A quick 15-minute prep time makes them an ideal snack or appetizer, and they’re easily customizable for any palate. Serve them hot with a low-sodium dipping sauce or yogurt for a flavorful, wholesome treat that's perfect for any occasion. Whether you're seeking a healthier snack or a creative way to enjoy vegetables, this recipe delivers on both taste and crispiness while keeping sodium levels in check!
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Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 0.5 medium Red bell pepper
- 2 stalks Green onion
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Turmeric
- 0.75 cup Chickpea flour
- 0.5 cup Water
- 3 tablespoons Olive oil
Directions
Step 1
Grate the zucchini and carrot using a box grater. Place them in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the fritters become crispy.
Step 2
Finely chop the red bell pepper and green onions. Combine them with the zucchini and carrot in a large mixing bowl.
Step 3
Add garlic powder, ground black pepper, and turmeric to the vegetable mixture. Stir until the vegetables are well coated with the spices.
Step 4
In a separate bowl, whisk together the chickpea flour and water until smooth to create a batter. The consistency should be similar to pancake batter.
Step 5
Pour the batter over the vegetable mixture and mix until all the vegetables are well coated.
Step 6
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Step 7
Spoon the vegetable batter into the skillet, flattening each fritter gently with the back of a spoon to ensure even cooking. Cook them in batches to avoid overcrowding the skillet.
Step 8
Fry each side for about 3-4 minutes or until golden brown and crispy. Add the remaining tablespoon of olive oil as needed for additional batches.
Step 9
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
Step 10
Serve the crispy vegetable fritters hot, either on their own or with a low-sodium dipping sauce or yogurt.
Nutrition Facts
| Serving size | (605.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 869.2 |
| Total Fat 49.3g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1972.3mg | 0% |
| Total Carbohydrate 82.9g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 28.7g | |
| Protein 25.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.6mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1616.7mg | 0% |
Source of Calories