Eat More Plants.

Easy Veggie Fritters.

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The theme of summer tends to be “easy”, no?

These fritters are exactly that.

I used whatever I had in the fridge/pantry that needed to be used:

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3 new potatoes (as opposed to old potatoes with a thick skin, new potatoes have a very thin skin and a bit sweeter flavor)

1 medium shallot or 1/4 c grated onion

2 large carrots

3 mini red bell peppers, when diced amounted to a little less than 1/4 cup (use red because they take less time to cook through and leave you with less of the dreaded pepper flavored burps…)

4 T brown rice flour OR any flour you have (no nut flours though)

a few handfuls of chopped parsley & any other green you have, I used mustard greens, amounting to approx. 1 cup chopped

1/2 t salt

2 eggs OR equivalent of egg replacer OR 2 T chia seeds soaked in 6 T warm water for 5 minutes

 

Grate the potatoes and squeeze some moisture out using a kitchen towel or a cheese cloth.

Grate the carrots and shallot (or onion) and add to a large mixing bowl with the potatoes.

Finely dice the bell peppers and add to the bowl.

Add the remaining ingredients and mix well with your hands.

Let the mixture sit for about 15 minutes. If there seems to be a lot of liquid accumulating at the bottom of your bowl, soak it up with a paper towel or scoop it out with a ladle.

Heat a non-stick skillet over medium-low heat for a few minutes to get it up to temperature.

Also, preheat your oven to 400 degrees F.

Spray or rub skillet with a little grapeseed or olive oil.

Using 1/4 c of mixture at a time, press down onto the hot pan and shape accordingly. You may need to squeeze a little liquid out as you scoop out the batter.

Try not to overcrowd the pan! 3 or 4 at a time max.

Cook for 3-4 minutes on each side, until golden and crispy, and then transfer to a parchment lined sheet pan and into the 400 degree oven for 5 minutes.

Serve with a creamy sauce and fresh lemon, greens and herbs. I used a cashew cream sauce with nutritional yeast (nooch) and some lemon juice/zest.

Dill and parsley to top.

I wrapped these fritters up in some fresh kale from my garden. Great wrapped up or on their own.

Enjoy!

 

Some notes:

Fritters without a proper binding agent will fall apart without fail. You will be annoyed and it does happen. Don’t fret! I always do a test batch first, 1 or 2 fritters in the pan, to test if they stick together well and if the pan is hot enough/too hot.

You should hear a little sizzle when you press your batter down into the pan. This will be a good indicator of how hot your pan is. On the other hand, your pan shouldn’t be so hot that it begins to smoke or the oil starts popping when you press the batter down.

Don’t leave out the fresh herbs!

Fresh herbs will brighten up an otherwise tame dish. Nothing against root veggies but the fresh herbs and greens give some depth to the flavors.

I recommend getting a brush to use for the oil, especially this time of year that the barbecue is being used daily. You should brush or rub the pan with a tiny bit of oil in between batches of fritters to prevent sticking. I’ve been eyeing this fancy shmancy silicone brush but my regular old pastry brush works great too.

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2 Responses to “Easy Veggie Fritters.”

  1. Robin Morgan

    Mmm, these look fabulous Celine! I’m definitely trying this! I love “whatever needs to be used” meals, especially ones that aren’t soup.

    Reply

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