Last week I made a dinner where I just started grabbing things out of my fridge, threw a bunch of random ingredients into my food processor, and only spent about 20 minutes total making dinner and it turned out WAY better than expected. Way better than most unplanned 20 minute meals do.
They were these fritters. They were awesome. I just needed to work out one more test batch where I actually measured my ingredients and got them just a little bit better texture, and now they are post worthy and amazing! Hooray.
Last week I served them with some simple ramen noodles dressed in a little oil, and covered them in sweet chile sauce. The leftovers were awesome over salad greens with salsa. Tonight I paired them with a premade roasted garlic rice packet. Basically, fling these fritters with anything and I think you’ll like them. So many possibilities.
yields 6 fritters
1 T avocado/olive/etc. oil
1/2 onion
3 cloves garlic
1 can garbanzo beans, rinsed and drained
1/2 C vegan mozzarella
1 vegan sausage (I used Tofurkey’s Kilbasa)
2 T apple cider vinegar
1/2 t salt
generous ground black pepper
1/2 C panko bread crumbs
2 T oil
optional: pinch of ground cayenne (or use a chili mix – I’ve been using harissa in everything lately)
Heat 1 T oil in a large skillet and saute the onion and garlic. Then add all ingredients except panko and the rest of the oil to a food processor and process until smooth.
Shape batter into patties, coat them with panko, and fry in the remaining 2 T oil until golden brown.
If you haven’t noticed, I could put sweet chile sauce on pretty much anything, but I swear it’s especially good on these. Do it.
Nutrition facts per fritter: Calories: 267; Calories from Fat: 131; Total Fat: 14.5g; Saturated Fat: 2.6g; Sodium: 698mg; Total Carbohydrates: 27.8g; Dietary Fiber: 4.1g; Sugars: 1.1g; Protein: 6.8g
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