If Vegetable Potato Fritters aren’t already in your weeknight dinner rotation, let me gently (and deliciously) change your life. These little golden beauties are crispy on the outside, tender in the middle, and packed with cozy spices that make your kitchen smell like you actually have it together. Even if your day has been chaos and someone spilled something mysterious on the floor (again).
What makes these fritters extra lovable? They’re secretly wholesome thanks to potato fritters with red lentils—aka the sneaky protein boost your body wants while your taste buds scream, “FRIED POTATO PANCAKES, THANK YOU!”
And because I’m Chef Omar and I don’t believe in dry, sad food, we’re pairing them with a creamy, spicy sriracha mayo that’s basically a personality in sauce form.
Table of Contents
Why You’ll Love These Vegetable Potato Fritters
Let’s count the wins:
- Crispy + hearty without being heavy
- Budget-friendly pantry ingredients (potatoes and lentils = the MVPs)
- Flexible cooking options: pan-fry for max crunch or bake for a lighter vibe
- Meal-prep friendly: they reheat like champs
- Perfect for everyone: meatless, satisfying, and still feels “comfort food fancy”
These Vegetable Potato Fritters work as a quick dinner, lunchbox hero, snacky appetizer, or “I’m eating over the sink because I’m too tired to sit” moment. No judgment. Been there.
Ingredients You’ll Need
For the Vegetable Potato Fritters
- 3/4 cup red lentils
- 1 small red onion, chopped
- 2 garlic cloves
- 2 medium potatoes (raw)
- 1 medium carrot
- 5 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon marjoram
- salt
- black pepper, to taste
For the Sriracha Mayonnaise
- 3 tablespoons vegan mayonnaise
- 1 teaspoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt
- black pepper, to taste
- sriracha sauce, to taste
How to Make Potato Fritters With Red Lentils
These come together in a simple, no-fancy-equipment way. If you own a grater and a bowl, you’re already winning.
Step 1: Cook the lentils
Cook the red lentils according to the package directions until tender. Drain well.
Chef tip: Red lentils can turn mushy if overcooked, so keep an eye on them. We want tender, not baby-food texture.
Step 2: Grate the veggies
Peel and grate the potatoes and carrot.
Now here’s the part where grown-ups become warriors: squeeze out extra moisture from the grated potatoes (and carrot if it’s super juicy). Use a clean kitchen towel or paper towels and give it a good wring.
Why? Too much moisture = fritters that fall apart and make you question your cooking skills. And I refuse to let a potato do that to you.
Step 3: Mix the fritter batter
In a large bowl, combine:
- cooked lentils
- grated potatoes + carrot
- chopped red onion
- garlic (minced or grated)
- flour
- smoked paprika, paprika, marjoram
- salt + black pepper
Stir until everything is well combined. The mixture should feel scoopable and slightly sticky, like a hearty veggie “dough.”
Step 4: Cook until golden and crispy
Option A: Pan-fry (crispiest, most satisfying)
Heat a thin layer of oil in a large non-stick pan over medium heat.
Scoop about 1 1/2 heaped tablespoons per fritter into the pan and gently flatten.
Cook 3–4 minutes per side, until deeply golden and crisp.
Don’t rush the flip—give them time to form that crust. If you flip too early, they’ll protest.
Option B: Oven-bake (lighter, still delicious)
Prefer an oil-free version? You’ve got it.
Bake at about 20 minutes, flipping halfway, until browned and set.
Oven-baked won’t be as crispy as pan-fried, but they’ll still be tasty and sturdy—more “cozy savory cake,” less “shatter crunch.”
Make the Creamy Sriracha Mayo
In a small bowl, stir together:
- vegan mayo
- tomato paste
- garlic powder
- smoked paprika
- salt + pepper
- sriracha to taste
Start with a small squeeze of sriracha, taste, then add more until it hits your perfect “hello spice” level. This sauce is creamy, smoky, tangy, and just enough fiery to keep things interesting—like the fun friend who convinces you to order dessert.
Serving Ideas That Make Dinner Feel Easy
Serve your Vegetable Potato Fritters with:
- a simple green salad (lemon + olive oil + a pinch of salt = done)
- cucumber slices and extra sriracha mayo
- a quick slaw (bagged coleslaw mix + vinaigrette = instant upgrade)
- warm pita or wraps for a “fritter sandwich moment”
They also make a killer brunch plate with avocado and a runny egg—if you’re not strictly vegan. If you are vegan, add sliced avocado and a sprinkle of chili flakes and you’ll still feel like royalty.
Chef Omar’s Tips for Crispy, Confident Fritters
- Squeeze the grated potatoes. I know it’s annoying. Do it anyway. Crispy depends on it.
- Don’t overcrowd the pan. Give them space so they fry, not steam.
- Medium heat is the sweet spot. Too hot and they burn outside while staying raw inside.
- If the mix feels too wet, add flour 1 tablespoon at a time. Potatoes vary a lot.
- If your fritter batter looks rebellious… don’t panic. Once it hits the pan, it behaves. (Most of the time. Like toddlers.)
A Little Story From My Kitchen
The first time I made these potato fritters with red lentils, it was one of those “open the fridge and hope for the best” nights. Friends popped by unannounced, I had potatoes, lentils, and exactly one carrot rolling around like it owned the place. I grated, stirred, pan-fried… and suddenly everyone was hovering over the stove like I was running a food truck.
They were gone in minutes. Someone asked if I could “just make another batch real quick,” which is the highest compliment—and also the moment I realized I should’ve doubled the recipe.
FAQs About Vegetable Potato Fritters
Can I make these Vegetable Potato Fritters gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend or chickpea flour. If using chickpea flour, start with a little less and add as needed—it thickens fast.
Do red lentils have to be cooked first?
For this recipe, yes. Cooked lentils blend into the mixture and help bind everything. Using raw lentils would leave you with crunchy surprises (and not the fun kind).
How do I store leftover potato fritters with red lentils?
Store cooled fritters in an airtight container in the fridge for up to 4 days.
How do I reheat them so they stay crispy?
Best method: reheat in a skillet over medium heat or in the oven/air fryer until warmed through. Microwave works, but they’ll soften—still tasty, just less crunchy.
Can I freeze these fritters?
Absolutely. Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer for best texture.
Your New Go-To Comfort Crunch
Whether you pan-fry for that bold crunch or bake for a lighter bite, these Vegetable Potato Fritters are the kind of recipe that makes you feel like a kitchen wizard with very normal groceries. They’re cozy, savory, and ridiculously snackable—especially dipped into that spicy sriracha mayo.
Make them once and you’ll see: Vegetable Potato Fritters have a way of disappearing fast… so maybe don’t announce them to the family until you’ve stashed one for yourself.
Keep the Fritter Party Going: More PulseRecipes Favorites
- If you loved the lentil boost in these fritters, you’ll probably crush on Vegetarian Mexican Lentils for easy, flavor-packed meal prep—same cozy vibe, different (very fiesta) personality.
- Want another potato moment that feels comforting and “I cooked!” without the drama? Try Aloo Palak (Potato and Spinach Curry) for a cozy weeknight bowl—it’s warm, earthy, and ridiculously good with rice.
- If you’re building a whole plant-forward dinner spread, pair these fritters with Healthy High-Protein Three Bean Salad for a fresh, crunchy side—hello protein, hello texture, goodbye boring salads.
- Curious about getting the most out of lentils beyond today’s potato fritters with red lentils? Bookmark What Food Goes Well With Lentils (pairing ideas you’ll actually use) for smart combos that make meals feel instantly more “planned.”
Now it’s your turn: if you made these Vegetable Potato Fritters, leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—it helps other readers (and my chef heart) a ton!
Vegetable Potato Fritters
- Total Time: 40 minutes
- Yield: 10–12 fritters (about 4 servings) 1x
- Diet: Vegetarian
Description
Crispy Vegetable Potato Fritters made with tender red lentils, grated potatoes, and carrots—pan-fried (or baked) and served with a spicy, smoky sriracha mayo dip.
Ingredients
Vegetable Potato Fritters
3/4 cup red lentils
1 small red onion, chopped
2 cloves garlic, minced (or grated)
2 medium potatoes, peeled and grated (raw)
1 medium carrot, peeled and grated
5 tablespoons all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon marjoram
Salt, to taste
Black pepper, to taste
Oil for frying (as needed)
Sriracha Mayonnaise
3 tablespoons vegan mayonnaise
1 teaspoon tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Sriracha sauce, to taste
Instructions
Cook the lentils: Cook red lentils according to package directions until tender. Drain well and let cool slightly.
Grate veggies: Peel and grate the potatoes and carrot. Squeeze out extra moisture from the grated potatoes (and carrot if very wet) using a clean towel or paper towels.
Mix the batter: In a large bowl, combine grated potatoes and carrot, cooked lentils, chopped onion, garlic, flour, smoked paprika, paprika, marjoram, salt, and black pepper. Stir until evenly mixed.
Pan-fry: Heat a thin layer of oil in a large non-stick pan over medium heat. Scoop about 1 1/2 heaped tablespoons of mixture per fritter, flatten slightly, and cook 3–4 minutes per side until golden and crisp.
Work in batches and add more oil if needed.
Make the sauce: In a small bowl, stir together vegan mayo, tomato paste, garlic powder, smoked paprika, salt, pepper, and sriracha to taste.
Serve: Serve fritters warm with sriracha mayo and a green salad.
Notes
Oven option (oil-free): Bake at 400°F (200°C) for ~20 minutes, flipping halfway, until browned and set.
Moisture matters: Squeezing grated potatoes helps prevent soggy fritters and keeps them from falling apart.
Storage: Refrigerate leftovers up to 4 days. Reheat in a skillet, oven, or air fryer for best crispiness.
Texture fix: If the mixture feels too wet, add 1 extra tablespoon flour at a time until scoopable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Side Dish
- Method: Pan-Fried (or Baked)
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (about 3 fritters + ~3/4 Tbsp sauce)
- Calories: 349 kcal
- Sugar: 3 g
- Sodium: 104 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg