Making fritters is a great way to use up those excess fruits or vegetables that are lying around. These are simple, versatile, and (of course) tasty! The fritters are just as good baked as they are fried, so feel free to experiment.
|Zucchini and Corn Fritters with a Creamy Herb Sauce|
2 medium zucchini, finely shredded or diced
1 c corn
1 medium onion, diced
1/2 c brown rice flour
1/4 c + 2 tbsp water
1 tbsp + 1 tsp cornstarch
2 tsp garlic powder
1 tsp sugar (or other sweetener)
1/2 tsp cayenne pepper
salt and pepper to taste
|Fritters with Cucumbers, White Rice, |
and a Yellow Curry Sauce
For baking, preheat the oven to 400 degrees F. Coat a cookie sheet in non-stick spray and arrange your patties. Spray moe non-stick spray over each fritter. After 15-20 minutes (or once the bottom is browned) flip the patties and allow to cook for another 10-15 minutes.
For pan-frying, heat a frying pan (with just enough oil to cover the bottom) on medium heat. Once the oil is ready, place your patties in and allow to brown on both sides. Allow the fritters to cool on paper towel to drain excess oil.
|Vegan Patty with a Creamy Herb Tomato Sauce |
topped with Green Beans
- Experiment with different types of flours, or even a blend of your favorite kinds.
- Shredded carrots, sweet potatoes, and bell peppers are just some examples of great veggies to add to these fritters.
- Try using different sauces to pair with your fritters for an exciting flavor exploration.
- Make a decent sized fritter and use it as a patty in a sandwich.