Vegetable Fritters with Mint Sauce

By Maggie Baird

This recipe is gluten-free.

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INGREDIENTS

  • 2 cups garbanzo bean flour
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • ½ teaspoon cumin
  • 2 cups vegetable broth (or water) *I use Better Than Bouillon paste and add it to water, but your favorite vegetable bouillon cube added to water will work great.
  • 1-2 cups chopped vegetables *You can use whatever you happen to have around. Cauliflower, zucchini, scallions, leeks, broccoli (small pieces), and potatoes (pre-cooked) are all great. Have fun experimenting! (This works great with just onions alone, too!!)
  • Olive or avocado oil for frying *enough to fully coat your pan and be about ¼ “ deep
  • Coarse Salt

Mint Sauce (Optional)

  • ½ cup chopped mint (about 2 cups before chopping)
  • 1 clove crushed Garlic
  • 3 T lime juice
  • Salt to taste
  • 1 T olive oil (optional)


RECIPE

  1. Mix garbanzo bean flour, salt, pepper, and cumin.
  1. Stir broth or water into the garbanzo flour mixture. It should have about the same texture as pancake batter. *You can add more water or flour as needed.
  1. Add your chopped vegetables to the mixture and stir until evenly coated.
  1. Heat olive oil in a skillet to medium heat. Drop batter into hot oil in small fritters (heaping tablespoons) or larger rounds if you want to make patties.
  1. Allow one side to brown, then carefully flip and continue frying until all sides are evenly cooked.
  2. Remove to a plate lined with a dish towel.
  3. Sprinkle on coarse salt.

  4. For mint sauce, Combine chopped mint, garlic, lime juice, salt and oil if desired. Enjoy!

 

Chef’s Notes:

• This recipe is very flexible and can be adjusted based on how much you want to make.
• The batter can also be used to make Pakora (up the spices), Onion Rings (thin the batter), Veggie Burgers (make in patty shape)
• These taste delicious with any sauce or salsa (even ketchup).
• I like mine with the mint sauce and a dollop of plain coconut yogurt.