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Vegetable Oat Fritters

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 20 small fritters


  • 2 C Vegetable of Choice Shredded (ie. cabbage, carrots, squash, etc.)
  • 2 tbsp Salt
  • 1 C Onion Diced (about ½ of an onion)
  • 1-2 tbsp Garlic Minced (about 3 cloves)
  • 4 tbsp Butter
  • 1 C Oat Flour
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • tsp Ground Black Pepper
  • C Oat Milk
  • 1 Egg
  • 1-2 tbsp High Heat Cooking Oil we used ghee


  1. Add shredded vegetable to a bowl along with 2 tbsp Salt. Massage the vegetable with the salt. Set aside.
  2. In a pan over medium heat, melt the butter, allowing it to brown slightly. Add in onion and garlic and cook for about 5 minutes, tossing occasionally. Remove from heat and set aside.
  3. Pour salted vegetable into a fine mesh sieve and squeeze out all of the water you can. (You can also do this by rolling it in a clean towel and wringing it out.)
  4. In a large bowl add oat flour, baking powder, salt, ground black pepper, oat milk, egg, and butter-onion-garlic mixture. Whisk together until combined.
  5. Fold in squeezed vegetable.
  6. Heat a pan over medium with high heat cooking oil. Once hot, add a heaping tablespoon of fritter batter to the pan, pressing the tops to flatten. Let cook on one side for 2-3 minutes, flip and cook on the other side for 1-2 minutes.
  7. Transfer to a plate, season with salt and pepper or fresh herbs, and EAT UP.