These toasty fritter cakes are served warm, over top some nutty brown rice (quinoa would be nice too) and cool verde guacamole. This cozy meal-in-a-bowl is an elegant, yet low-brow mingling of spicy meets cool – simple meets bold – healthy meets hearty. This bowl would be a fab summer meal since it is a no-oven-required recipe..
What is a fritter?
Fritter (culinary term) – A small cake made of batter, often containing fruit, vegetables, or fish, sautéed or deep-fried.
My fritters usually contain veggies and beans. I often coat them in a light dusting of crispy Panko bread crumbs and lightly saute them in safflower oil. You could also choose baking as a method of cooking – but then you get more of a veggie patty rather than a fritter.
My ideal fritter should have crispy edges – and a soft interior. Served hot from the skillet.
My other vegan fritter recipes:
Coconut Milk Spinach Fritters. The uniqueness of this recipe comes that is has a certain richness due to the exotic coconut milk ingredient. Coconut milk and cooked spinach are a naturally alluring combo and when you add in some rustic, nutty textures from beans and crispy Panko – the result is cravable. I also added in some nutritional yeast to enhance the savory, cheezy flavor and some agave for sweetness. Optional chopped jalapeno or a few dashes of cayenne would be nice for a spicy touch.
vegan, makes 1 ½ cups
1 avocado, diced
⅓ cup white or sweet onion, chopped
½ cup cilantro, finely chopped
1-2 limes, juiced
½ teaspoon garlic powder
1-2 teaspoon fresh jalapeno, diced (optional)
1 small tomatillo, diced (optional)
salt + pepper to taste (start with a few dashes of each)
Spinach-Coconut Chickpea Fritters
vegan, makes about 10 large or 20 small fritters
1 – 16oz. can cannelloni beans, drained/rinsed, mashed
1 – 16oz. can chickpeas, drained/rinsed, half-mashed
1 ¼ cups frozen spinach or 3 cups fresh spinach (see notes)
¾ cup nutritional yeast
¼ teaspoon garlic powder (optional)
¼ cup Panko bread crumbs (fold-in) + another cup for coating cakes
1 teaspoon agave syrup
3-4 tablespoon coconut milk from a chilled can (the hard white part after chilling)
¼ teaspoon pink salt – or to taste
a few dashes fine black pepper
optional: a few dashes cayenne or 1 tablespoon diced jalapeno for heat
safflower oil for frying
cooked brown rice or quinoa for plating
garnish: fresh cilantro
* If using fresh spinach, finely chop it and steam or wilt it on a saute pan so that when you fold it into the mixture it condenses into wilted form. You could also use thawed frozen chopped spinach.
Before: chill your can of coconut milk – just enough time so it separates a bit.
1. Prepare your verde guac and place in the fridge until ready to serve – the guac is nice when served slightly chilled alongside the hot fritters.
(Prepare your brown rice or quinoa – you could also use easy pre-made rice packets for faster serving.)
2. Fritters: Add the chickpea and cannellini beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and about half the chickpeas are smashed. Fold in the spinach and ¼ cup Panko crumbs. Add in any additional spices like garlic or cayenne – other spices like curry or even Jamaican Jerk or Cajun spice blends would be nice accents as well.
3. Heat a skillet over med-high heat with 1 tablespoon of safflower oil.
4. Form patties by hand. Roll the bean mixture patty in the extra cup of Panko crumbs. Add to pan. Repeat until pan if filled – yet patties are spaced about an inch apart. (Baking Method: you can also bake the fritters for about 15-20 minutes at 375 degrees.)
5. Cook fritters on each side about 2-3 minutes. If your patties are thicker in size, cover with a lid for a few minutes to heat/cook through the center. When both sides are browned and crispy and insides seem firmed – remove from pan and allow fritters to cool on a paper plate or baking rack. They will be delicate upon removing from pan. Cooling will help bind them in texture.
Want more binding power: Add in a ½ cup sweet potato or butternut squash puree. Another good vegan binder is almond butter – as I leaned from you guys in these post comments. A “flax egg” may also help.
..but for me, I really don’t mind if my fritters are delicate.
6. Serve fritter cakes warm over grains + guac. Store uneaten fritters in the fridge – they actually chill + firm up quite nicely and taste amazing too! And yes, these fritters even freeze well. You can re-heat in the oven.