Vegan fritters w. fennel, carrot, potato & zucchini


First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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Time: 1 hour

Servings: 15 pieces


  • 1 red onion
  • 3 cloves of garlic
  • 1 dl of corn *
  • ½ zucchini
  • 4 carrots
  • ½ medium fennel
  • 3 medium potatoes
  • 2 tsp salt
  • 2 tsp baking powder
  • 2 tsp cumin
  • 1 tbsp curry powder
  • 2 tbsp dried thyme
  • 2 tbsp lemon juice
  • 40g vegan cheese *
  • 200g all-purpose flour
  • Pepper
  • Oil for cooking



  • Peel the carrots and potatoes and wash your veggies, then chop your onion and garlic finely. Take a big bowl and put the corn and the finely chopped garlic and onion in it and stir it around.
  • If you have a food processor with a grater use it, if not just use a normal grater for the fennel, zucchini, potato and carrot. When you’re done grating your veggies, then move the veggies in small batches to a cheesecloth or a sieve, and squeeze the liquid out of the grated veggies.
  • When the squeezed veggies are done, put them into the bowl and mix it around. Then add the salt, mix around, and let it sit for around 5 m..
  • Then add all the spices, herbs, vegan cheese and baking powder, mix it around and then add the flour little by little and mix around. 
  • When the ‘dough’ is done, form it into small patties and fry them on a pan with the cooking oil on each side for 3-4 min. or until golden brown.


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