Veggie and Bean Fritters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 16 oz can of beans of your choosing (garbanzo, black, red)
2 C. of shredded veggies such as carrots, egg plant, zucchini, cauliflower, or other squash
1/4 any color onion (suited to the flavor profile)
1/4 cup of all purpose flour or other flour of choice, more as needed for a dough like consistency
2 tsp baking powder
1 tsp of paprika
1 clove of garlic
salt and pepper to taste
other select herbs and spices of your choosing
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Directions: |
Directions:1) Combine onion, beans and seasoning into a food processor and pulse until a coarse consistency is obtained. If using carrots, these should be combined here as well
2) Shred other veggies and combine with bean mixture in medium bowl
3) stir in flour and baking soda, add more flour as necessary to get a dough like consistency
4) roll dough into balls and place on baking sheet, freeze for 30 minutes
5) after the 30 minute time frame they may be cooked or stored in a zip-lock and left in the freezer for later use |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: These are my vegetarian substitute for meatballs I guess, they are pretty tasty and versatile and easy to make. The freezing step is essential as this will help them fry up better. If you want to try and bake them you can but they may dry out. You can eat them along side pasta or as an appetizer or a side dish. Some combinations to experiment with:
- red bean, zucchini, and carrot with cajun seasoning
- eggplant, cannelini, and italian herbs
- eggplant, garbanzo, tahini - for a babaganoush inspired fritter
- carrot, corn, black bean, cumin (don't shred corn)
- broccoli, cheddar, and white bean
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