Vegetable Fritters

By Bibigallini

Vegan vegetable pancakes. These tasty vegan fritters are gluten free and made with fairly easy-to-find ingredients. The chickpea flour used is often found in bulk food sections, but may be found at Indian or Middle Eastern markets as well.

These fritters are golden crispy on the outside and soft on the inside; they taste absolutely delicious.

Ingredients

• 1 Large white potato
• 1 Large carrot or 4 small carrots
• 3 Large heaped Tbsp chickpea flour
• Salt to taste (approx 1/2 tsp)
• 10-12 Tbsp Soy milk
• 3-4 Tbsp Frozen peas
• 3-4 Tbsp Frozen sweet corn
• 1 Large flat mushroom
• 1/2 tsp Mild curry powder
• Olive oil for frying

Details

Adapted from jeenaskitchen.blogspot.com

Preparation

Step 1

Take a clean thin tea towel or some muslin cloth and grate the carrot and potato into the cloth.

Bring the towel together into a ball and squeeze out any excess water from the carrots and potatoes over the sink. You should be left with a mound of dry grated carrots and potato.

Take the frozen peas and corn and cover them in hot water for a few minutes.

Place the cloth/towel into a sieve and drain them into it. Very lightly and gently squeeze the excess water from the peas and corn - you must be gentle here as they will turn to mush if you apply the pressure as you did with the carrots and potatoes. This will only take a few seconds.

Place the carrots, potatoes, peas and corn into a mixing bowl and gently mix together. Chop the mushroom and add that to the mix. Mix well again.

Add the chickpea flour, salt and curry powder.

Add 7-8 tablespoons of milk all at once then mix with a large mixing spoon. From there on, only add a little milk at a time until you get a wet and thick consistency - you do not want the mixture to be sloppy and wet or thick and doughy, just batter-like.

Heat a large frying pan and drizzle with olive oil.

Fill a cooking ring with the mixture and pat down with the back of a spoon.

Do not make the fritters too thick or they will take longer to cook and have a different texture.

If you do not have a cooking ring just make into small patties and and flatten with the back of a spoon, using a spatula once the mixture is in the pan to bring in the edges for an even shape.

Fry on medium heat for 3-5 minutes, do not turn the fritters over until they have cooked on one side for a few minutes or else the fritters will break.

Turn over and cook for 5 minutes on the other side. After 5 minutes (or until golden when checked) reduce the heat and keep turning the fritters over every 5 minutes until the vegetables are cooked through - this will take approximately 20 minutes.

(Making the fritters golden on a high heat does not mean that they are cooked. The fritters need to be cooked longer on a lower heat to make sure that all of the grated vegetables are cooked through.)