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!

Healthy Mediterranean Veggie Fritters

Mediterranean Veggie Fritters

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!

Healthy Veggie Fritters

How to make veggie fritters

Veggie fritters prep

Bonus: You’ll be eating all the veggies!

Veggie Fritters with beets

gluten-free veggie fritters

Watch the video:


Mediterranean Veggie Fritters

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 fritters 1x


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


  • Calories: 83
  • Sugar: 4.8g
  • Sodium: 730mg
  • Fat: 3.2g
  • Saturated Fat: 0.7g
  • Carbohydrates: 11g
  • Fiber: 2.7g
  • Protein: 3.5g
  • Cholesterol: 47mg

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March 6, 2017

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16 Responses

  1. These are AMAZING!!! I made them ahead of time (frying them) and then when I was ready to have them I heated them in the oven for 10 min and they were just as crispy and delicious!! The edge is crisp, the inside is so soft and flavorful, hooked on these!!

    5.0 rating

  2. These were amazing! My meat-loving husband couldn’t get enough. He even asked if next time we could make them into patties for veggie burgers! I baked them and they came out perfectly. Thanks for all of your amazing recipes.

  3. These fritters are SO good! I whipped up a batch when I had some beets lying around that needed to be cooked up. I’ve been snacking on them all week with eggs, on salads, in Siete tortillas…on their own! Super flavorful!

  4. I love pickled beets, but I think these might be a great switch! It is so awesome to find these great recipes that I don’t have to “adjust” to what I can and cannot eat! Can’t wait to make these!

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