Vegetable Fritters (A Root Formula)
Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
Yield: 12 fritters
Description
The all-purpose flour helps the fritters hold together, but we found using straight all-purpose, the fritters’ texture was slightly gummy. Thus the reason for the all-purpose-chickpea combo. If you don’t have chickpea flour, however, you can use straight all-purpose.You can chop the vegetable in one of two ways. If you have a food processor, cut the vegetable into medium chunks and pulse in a food processor until most of the vegetable is finely chopped. Dump on the counter and continue to chop until larger pieces are finely chopped. If you don’t have a food process (or don’t want to dirty one) simply hand chop.You can cook the fritters in one of two ways. Twelve fritters fit perfectly in two medium (10-inch) skillets, so if you have two, use them. Eleven fritters fit perfectly in a 12-inch skillet, so start by adding eleven to the pan and add the twelfth fritter after you flip the fritters when they are easier to move.
Ingredients
- 1 pound (about 4 cups) finely chopped Vegetable
- 1/2 cup each: all-purpose and chickpea flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon Spice Blend
- 1/2 cup thinly sliced scallions or finely diced onion
- 1/4 cup packed Chopped Fresh Herbs`
- 1/2 cup plant milk, your choice
- 3 tablespoons olive oil
Instructions
- Heat a large (12-inch) skillet or 2 medium (10-inch) nonstick skillets over low heat. Prepare Vegetable.
- Mix flours, baking powder, salt and Spice Blend and add to Vegetable, along with scallions and Herbs; toss to coat. Add milk; mix with hands to combine. Using wet hands, divide mixture into 12 equal mounds and set on a baking sheet.
- Before forming fritters, increase heat to medium-low and add 2 tablespoons of the oil to the large skillet (or 1 tablespoon each to the medium skillets). Reading note above, add the fritters and cook until impressively brown, 4 to 5 minutes. Turn fritters and continue cooking until second side is impressively brown, another 4 to 5 minutes, adding a little drizzle of oil after turning them to keep them gently sizzling. Serve with sauce of choice.