ANY VEG FRITTERS
RECIPE TYPE
Vegan, Under 30 min
SERVES
MAKES 10 to 12 fritters
Prep: 10 min
Cook: 12 min
Ingredients
1 can (398 mL) Longo's Organic Chickpeas
1 tsp each baking powder and salt
1 tsp Longo's Essentials Onion Powder
1 tsp Longo's Essentials Garlic Powder
Pepper to taste
4 cups grated or finely chopped mixed vegetables such as carrots, sweet potatoes, squash, zucchini, bell peppers, broccoli stems, cabbage or potatoes
1/4 cup finely chopped onion
1/2 cup Longo's Chickpea Flour
4 tbsp Longo's Essentials 100% Pure Canola Oil, divided
Dip or condiments such as Longo's Tzatziki, Longo's Roasted Red Pepper Dip or Longo's Mild or Hot Ajvar Spread
Directions
Drain chickpeas, reserving the liquid separately. Transfer chickpeas to food processor. Add baking powder, salt, onion powder, garlic powder and pepper; process until finely chopped. Transfer to bowl.
Spread grated vegetables on clean kitchen towel or paper towels; bring together and squeeze out excess fluid.
Fold grated vegetables and onion into chickpea mixture until evenly distributed. Sprinkle with chickpea flour and mix to combine. Add 3 to 4 tbsp reserved chickpea can liquid, as needed, to bind mixture together.
Preheat half the oil in large skillet set over medium heat. Use a 1/3 cup measure to scoop portions and form into patties. Place half the fritters in the skillet, flattening gently with the back of spatula.
Fry fritters for 3 minutes per side or until golden. Transfer to baking sheet lined with paper towel and keep warm in oven. Repeat with remaining oil and fritter mixture. (Make-ahead: Fritters can be made ahead and reserved in the refrigerator for up to 3 days. To reheat: Arrange fritters in a single layer on large baking sheet lined with parchment paper. Bake in preheated 350°F oven for 5 to 8 minutes or until warmed through.) Serve fritters with your favourite dip or condiment.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION
Protein 6g | Fibre 6g |
Fat 11g | Sugar 5g |
Carbs 22g | Sodium 530mg |
