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Yum. Vegetable Fritters.
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Vegetable Fritters

Crunchy, healthy vegetable fritters. Vegan, gluten free, dairy free
Course Snack
Cuisine American
Keyword fritters, vegetables,
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 fritters
Calories 211kcal
Author Alkaline Recipes

Ingredients

Fritters

  • 1 onion chopped
  • 1 potato shredded
  • 1 cup fresh corn cut from cob, or canned. Don't use frozen unless thawed
  • 2 cups chopped broccoli heads not stems
  • 1 cup gluten free flour
  • 1 teaspoon granulated garlic
  • 1 teaspoon sea salt
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 4 garlic cloves minced
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoon green chiles
  • ½ - ¾ cup water. Add enough water so that the mixture is the consistency of pancake batter.

Peanut Sauce

  • ½ cup peanut butter
  • 2 tablespoon coconut aminos
  • ¼ cup maple syrup
  • Juice of 1 lime
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • ½ teaspoon sea salt

Instructions

Fritters

  • Mix all dry ingredients.
  • Add vegetables, garlic, ginger and water.
  • Mix evenly.
  • Line cookie sheet with parchment paper
  • Scoop mixture with small scoop, press into scoop to solidfy ingredients and place onto cookie sheet.
  • Bake at 350 for 30 minutes in toaster/convection oven or bake for 30 minutes at 375 in regular oven. I found fritters were crispier in toaster oven.

Peanut Sauce

  • Mix all ingredients in small high speed blender, like a Magic Bullet or just mix with wooden spoon. Don't use the Vitamix since the peanut butter will stick to the bottom and blades.
  • Serve with hot chili sauce or optional peanut sauce. Makes approximately 24 fritters.

Nutrition

Serving: 3g | Calories: 211kcal