118mldairy-free milk (½ cup) Not coconut milk, I used oat milk
A handfulof baby spinach finely chopped
1small headof cauliflowerchopped into small chunks
50gfresh or frozen peas (50g)I used frozen
2 - 3tbsp (30-45ml)sunflower or grape seed oil
Combine the flour, baking powder, salt and spices in a large bowl.Whisk in the milk, to make a thick batter.Add the spinach, cauliflower and peas. Stir to coat the veggies.
Heat the oil in a large frying pan over medium heat until a drop of batter bubbles when added to the pan.Carefully drop 1 heaping tablespoon (15g) of the fritter mixture into the pan and repeat with another 3 fritters. Don't overcrowd the pan.Fry the fritters on both sides until they are golden and feel firm, around 2 to 3 minutes each side.Serve warm with your favourite vegan dipping sauce.
I also used quinoa flour to make these, so if you can't get your hands on chickpea flour then give that a go.
This quantity was enough for 4 people as an appetiser or 2 for lunch.