Amanda's Vegan Vegetable Fritters
Vegan vegetable drop fritters from the book Great Vegan Meals for the Carnivorous Family by Amanda Logan
Servings 4 servings
Calories 186kcal
Ingredients
- 65 g chickpea flour (½ cup)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 118 ml dairy-free milk (½ cup) Not coconut milk, I used oat milk
- A handful of baby spinach finely chopped
- 1 small head of cauliflower chopped into small chunks
- 50 g fresh or frozen peas (50g) I used frozen
- 2 - 3 tbsp (30-45ml) sunflower or grape seed oil
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 19.2g | Protein: 5.9g | Fat: 10.5g | Saturated Fat: 1.1g | Sodium: 287mg | Potassium: 532mg | Fiber: 5.7g | Sugar: 6.3g | Calcium: 143mg | Iron: 2mg