Thursday, September 11, 2008

Vegetable Fritters

Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).

2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)

In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.

Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.

recipe from: The Gluten-Free Vegan

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