Mediterranean Veggie Fritters [VIDEO]

Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Bonus: You’ll be eating all the veggies!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

1 review

Mediterranean Veggie Fritters

Preparation 0:10 2017-03-27T00:10:00+00:00 Cook Time 0:20 2017-03-27T00:20:00+00:00 Serves 15 fritters     adjust servings


  • 2 onions, mined
  • 2 cloves of garlic, minced
  • 4 scallions, thinly slices, about 1/4 cup
  • 2 carrots, grated, about 1 cup grated carrots
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 2 teaspoons salt, more to taste
  • 2 teaspoons pepper, more to taste
  • 2 tablespoons parsley, roughly chopped
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup almond flour
  • 2 medium beets shredded, about 2 cups, water squeezed out
  • 2 eggs
  • 1/4 cup tapioca flour
  • 2 cups avocado oil


1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
5. Heat a large skillet over medium-high heat with avocado oil.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

Recipe Notes

  • Recipe inspired by Persiana cookbook by Sabrina Ghayour
  • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.



Tomato Basil Veggie Fritters with Spicy Tomato Sauce

These fritters make me happy. They are packed with zucchini, sweet potato, basil, tomato, and tons of flavor — and are so beyond delicious! Top them off with a dollop of your favorite topping, like my Spicy Tomato Basil Sauce, and be prepared for them to fly off the plate.

Paleo Tomato Basil Veggie Fritters

When Tuttorosso asked me to collaborate for their Inspiralize the Spring campaign with five other fantastic bloggers and create a spiralized side dish, I knew just want I wanted to make. See, I love making spiralized dinners, and even breakfast bakes using spiralized veggies, but I never make my side dishes spiralized! 

Everyone who tried these fritters could not get enough of them! They are the perfect addition to any meal. 

 Here’s the invite so you can follow along with our Spiralized Virtual Dinner Party


Crispy, veggie-packed, flavorful fritters. Let’s do it!

Paleo Tomato Basil Veggie FrittersPaleo Tomato Basil Veggie Fritters

Paleo Tomato Basil Veggie Fritters

Here is the spiralizer I use!

Paleo Tomato Basil Veggie Fritters

Don’t forget to check out the rest of the dinner party, and get spiralizing!