These zucchini and carrot vegetable balls are crispy, flavorful, and vegan. Perfect as a snack or light meal.
🧾 Ingredients
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- ½ cup breadcrumbs or oat flour (gluten-free if needed)
- ¼ cup chickpea flour
- 2 tbsp nutritional yeast
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp olive oil
👩🍳 Instructions
1️⃣ First, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2️⃣ Next, prepare the flax egg by mixing flaxseed with water. Let it sit for 5 minutes.
3️⃣ Then, squeeze excess moisture from the grated zucchini using a clean towel.
4️⃣ After that, combine zucchini, carrot, breadcrumbs, chickpea flour, nutritional yeast, flax egg, garlic, and spices in a bowl. Mix well.
5️⃣ Meanwhile, shape the mixture into small fritters or balls and place them on the baking sheet.
6️⃣ Then, lightly brush or spray with olive oil.
7️⃣ Afterward, bake for 20–25 minutes, flipping halfway, until golden and firm.
8️⃣ Finally, remove from the oven and serve warm.
💡 Tips & Variations
- For pan-fried fritters, cook in a skillet until crispy.
- Alternatively, air fry at 375°F for 10–12 minutes.
- For herby flavor, add parsley or dill.
- For spicy fritters, add chili flakes.
- Additionally, serve with vegan yogurt sauce or hummus.
🌟 Benefits of Zucchini and Carrot Fritters
First, zucchini and carrots are rich in vitamins and fiber.
Additionally, chickpea flour adds plant-based protein.
Moreover, baking reduces excess oil.
Furthermore, this recipe is naturally vegan and dairy-free.
In addition, it’s perfect for meal prep and snacks.
Finally, it’s a delicious way to enjoy more vegetables.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 190
- Protein: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Fat: 7g
- Saturated Fat: 1g
- Sugar: 4g
- Sodium: 340mg
🧒 Kid-Friendly Version
To make this recipe kid-friendly, skip garlic and pepper. Use mild seasonings and shape into mini balls. Serve with ketchup or mild dairy-free ranch for dipping.
