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Thai Veggie Fritters (Vegan or Vegetarian)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Grated root and potato fritters with a kick of Thai spices, served with yogurt sauce.

Course: Appetizer, Main Course, Side Dish
Cuisine: Thai
Servings: 4 people
For the veggie fritters
  • 1 large potato peeled and grated
  • 1 large carrot peeled and grated
  • 1 thumb size fresh ginger peeled and minced
  • 4 spring onions sliced
  • 2-3 cloves garlic peeled and minced
  • 50 g plain flour
  • 1 tbsp Thai red curry paste
  • 2 flax eggs or 2 real eggs
For the yogurt dip
  • 250 ml plant based yogurt or any other
  • half cucumber washed and grated
  • 2 cloves garlic
  • 1 tsp extra virgin olive oil
  • handful of fresh mint chopped
  • salt and pepper to taste
  1. In a mixing bowl, whisk together the flax eggs or real eggs and flour until combined and you get the right texture of batter.

    Thai veg fritters
  2. Grate the vegetables and add them to the batter mixture. Combine well.

    Thai veggie fritters
  3. In a frying pan bring the oil to very hot. With a table spoon add spoonfuls of the batter to the oil and immediately press them flat with a spatula as they land in the frying pan. Fry on both sides for about 3 minutes, until golden and crispy. I like them small palm size, but you can make them bigger.

    Thai veggie fritters
  4. Serve them immediately with the yogurt dip.

    For the yogurt dip, I tend to make it on a lazy way. I grate the whole cucumber and just squeeze out excess moisture. Then, simply mix all the ingredients.

    thai veggie fritters