<\/p>\n Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you\u2019ll fall in love with each of these underused veggies.<\/p>\n Super colorful, savory, lightly sweet fritters that are perfect as an impressive appetizer and require just 30 minutes<\/strong> from start to finish! We ROOT for you to make these crispy root vegetable fritters ASAP!<\/p>\n <\/p>\n This recipe starts out with saut\u00e9ing your choice of root veggies<\/strong> with onion, garlic, salt, and pepper. This brings out their natural sweetness and infuses them with flavor!<\/p>\n For the root veggies, we love a combination of parsnip, rutabaga, beet, carrot, and sweet potato. It\u2019s a vibrant mix that shines together and makes you forget your less-loved veggies are in there (sorry, parsnip)!<\/p>\n Next, we combine the saut\u00e9ed veggies with cooked quinoa<\/a>, a chickpea \u201cegg\u201d (chickpea flour + water) for binding, salt for flavor, and gluten-free flour<\/a> (or all-purpose) to soak up moisture and encourage crispiness. <\/p>\n Then we form them into patties, brown on both sides in a skillet, and it\u2019s FRITTER TIME!<\/p>\n We hope you LOVE these fritters! They\u2019re:<\/p>\n Crispy They make an amazing appetizer or side, especially topped with our 3-Ingredient Tahini Sauce<\/a><\/strong> or Easy 5-Minute Microwave Hummus<\/a><\/strong>.<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>20<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>30<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>10<\/span> (Fritters)<\/span><\/span><\/p>\n Course <\/span>Appetizer, Side<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Vegan<\/span><\/p>\n Freezer Friendly <\/span>1 month<\/span><\/p>\n Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n Meanwhile, prepare chickpea (or flax) \u201ceggs\u201d by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to combine. The chickpea egg should be a runny paste, whereas the flax egg should be thick. Set aside.<\/span><\/p>\n<\/li>\n To a large mixing bowl, add saut\u00e9ed veggies, cooked and cooled quinoa, 1\/4 tsp salt (adjust if altering default number of servings), and parsley (optional) and stir. Then add chickpea (or flax) \u201ceggs\u201d and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.<\/p>\n<\/li>\n Using a 1\/4-cup measuring cup or scoop, form into thin (roughly 1\/4-inch-thick) patties the size of the palm of your hand.<\/p>\n<\/li>\n Wipe out your large rimmed skillet and reheat over medium heat. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4-6 minutes on each side.<\/span><\/p>\n<\/li>\n Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.<\/p>\n<\/li>\n *You can sub ~1\/2 tsp garlic powder in place of the 4 cloves minced garlic, but add it later (when saut\u00e9ing the shredded veggies) to prevent burning. Serving: <\/span>1<\/span> fritter<\/span><\/span> <\/span>Calories: <\/span>83<\/span> <\/span> <\/span>Carbohydrates: <\/span>11.6<\/span> g<\/span><\/span> <\/span>Protein: <\/span>1.9<\/span> g<\/span><\/span> <\/span>Fat: <\/span>3.4<\/span> g<\/span><\/span> <\/span>Saturated Fat: <\/span>0.5<\/span> g<\/span><\/span> <\/span>Polyunsaturated Fat: <\/span>2.1<\/span> g<\/span><\/span> <\/span>Monounsaturated Fat: <\/span>0.6<\/span> g<\/span><\/span> <\/span>Trans Fat: <\/span>0<\/span> g<\/span><\/span> <\/span>Cholesterol: <\/span>0<\/span> mg<\/span><\/span> <\/span>Sodium: <\/span>98<\/span> mg<\/span><\/span> <\/span>Potassium: <\/span>137<\/span> mg<\/span><\/span> <\/span>Fiber: <\/span>1.7<\/span> g<\/span><\/span> <\/span>Sugar: <\/span>1.6<\/span> g<\/span><\/span> <\/span>Vitamin A: <\/span>182<\/span> IU<\/span><\/span> <\/span>Vitamin C: <\/span>3<\/span> mg<\/span><\/span> <\/span>Calcium: <\/span>15<\/span> mg<\/span><\/span> <\/span>Iron: <\/span>0.7<\/span> mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n![\"Stack](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Crispy-Root-Vegetable-Fritters-14.jpg\")
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Savory
Vibrant
Naturally sweet
Balanced
& SO delicious!<\/p>\nMore Delicious Root Vegetable Recipes<\/h2>\n
![\"\"](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Crispy-Root-Vegetable-Fritters-17.jpg\")
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*Chickpea flour + water creates a chickpea \u201cegg\u201d for binding, but more GF blend might work in place of the chickpea flour. Let us know in the comments if you try it!
*Nutrition information is a rough estimate calculated with chickpea flour,\u00a0 and without optional ingredients.<\/span><\/p>\n<\/div>\n