Golden Vegetable Fritters

 Vegetable Fritters

It’s a pretty cool feeling when your long term hobby turns into working alongside one of your favourite brands (who are also Australian owned and certified organic, yay!). Last month Pureharvest asked me to be their August 'Favourite Foodie' and to create four exclusive recipes for their website. I obviously jumped at the opportunity.

Pureharvest’s rice malt syrup has long been a staple in my house. Ever since discovering it as a substitute to the beloved but too-high-in-fructose-for-me honey, rice malt syrup has become a regular addition to baked goods, dressings, chai lattes, and anything that needs a little sweetness. My slight obsession with rice malt syrup, inadvertently led me to the discovery of their non-dairy milks and other certified organic products. So over the next four weeks, you can look forward to four new Wintery recipes (like this one) over on the Pureharvest website – and also here because I’m pretty excited about them! They're all gluten free, low FODMAP, refined sugar free, lactose free, vegetarian and so good. I hope you enjoy them as much I do!

Vegetable Fritters

Low FODMAP Vegetable Fritters

I've been a bit fritter crazy lately - as you may remember only a few posts ago I shared my favourite Zucchini Fritter recipe. And now, these Golden Vegetable Fritters are my latest addiction. Full of sweet potato, parsnip and kale, they definitely taste naughtier than they are. I've made them with Pureharvest's newest non-dairy milk Golden Quench, which is a turmeric-y coconut milk. Stay tuned (or subscribe to my newsletter) for three more recipes this month!

Gluten Free Vegetable Fritters

Vegetable Fritter

Golden Vegetable Fritters
Makes 10 fritters

1 cup of lightly packed shredded sweet potato
1 cup of lightly packed shredded parsnip
2 cups chopped kale leaves
1/2 cup Golden Quench *
1/2 tsp turmeric powder
1 cup tapioca flour
3 eggs
Salt and pepper
Coconut oil for frying

Prepare all the ingredients, and whisk together in a bowl. Heat oil in a fry pan on medium heat. Pour about half a cups worth of mixture for each fritter into the fry pan, and use a fork to pat down and shape them into a round. Gently stir the mixture every now and then, and keep creating the fritters. Cook both sides for 3-5 minutes or until golden and cooked through.

*If Golden Quench is not available in your country, substitute with a 1/2 cup of canned coconut milk and 1/2 tsp of turmeric


Low FODMAP | gluten free | lactose free | sugar free | vegetarian


  1. This Veg fritters are looks yummy and tasty!!! Thanks for this recipe.

    1. You're welcome - thanks so much, I'm glad you think so

  2. I love veggie fritters. Does this recipe serve 4 people please (so I don't go over my low Fodmap limit)? Thank you!

  3. These patties were delicious. Thanks for the inspiration to cook something a little different to other veggie patties. I would never have put the parsnip, kale and sweet potato together and low Fodmap too!

    1. Thanks Anilou! I'm so glad you enjoyed them. Apologies I didn't get a chance to reply to your previous comment. I would say it makes 3 or 4 servings :)


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