Thursday, August 21, 2014

Perfect gluten-free, vegan vegetable fritters

I love zucchini fritters. Only problem: every recipe I find is full of cheese and fried in oil. After much experimenting I think I have created the perfect, vegan fritter recipe.

You have too many zucchinis? Want to hide some vegetables? Want a moist, cheesy tasting treat with no cheese, dairy or egg? Don't have any bread in the house but need breakfast, lunch, a snack?  Well, do I have a solution for you!

These fritters are:
  • Gluten-free
  • Dairy free
  • Egg free
  • Oil free
  • Moist and filling
  • Quick and easy to make
1/2 cup buckwheat flour (if you eat gluten, plain flour is fine)
1/2 cup polenta (cornmeal)
2 teaspoons baking flour
pinch of salt
150g silken tofu, drained and whipped
1/2-1 cup of non-dairy milk (I used almond)
vegetables of choice: leek, grated zucchini, corn kernels, cauliflower finely chopped, broccoli

Mix together dry ingredients. Stir in tofu and enough milk to make a wet but not runny consistency.
Stir in vegetables. Add more milk if needed.
Heat a non-stick pan over medium-high heat. Spoon mix onto pan. Spread out a little but don't worry if still heaped in the centre. Cook until the underside is brown. Turn and press down gently with your spatula. Cook until the other side is brown and the fritters are moist but not runny in the middle. 

Did you notice I snuck some tofu in there? This is another of my, if you don't tell them they won't know, tofu recipes.  Here's another you might like to try: creamy cheesy potato bake.

Serving suggestions
For breakfast topped with a poached egg
Lunch or snack topped with avocado, mustard or hommous and salad of choice 

Let your imagination go and see what combinations work well for you. Enjoy

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