If you ask me what my favorite meal of the day is, I’m going to have to go with brunch. I love the fact that I get to eat hearty breakfast meals during an early lunch hour – the best things in life are life hacks and, my friend, brunch is a life hack. A two-for-one deal. The thing is, I’m not really a breakfast person; ironically, I’m forced to eat breakfast early in the morning anyway because I do work an eight-to-five (cue in the cereal-and-milk and cold brew from two days ago). It’s stale, I’m never excited about it and I have no appetite for it. If you find this odd, I’m sorry (okay, I’m not).
But on the weekend, when nothing feels forced or rushed, comes in the time to prepare whatever I want for myself. And there is no better way to celebrate the new years with a brunch recipe. Because, how can you not?
I love fritters or any patty-like foods that I can easily pair with ketchup or an aioli with some fried rice or bread. My favorite kind of fritters are pan fried to perfection, golden brown (and slightly charred), hints of sweetness from vegetables, and meaty. Meaty in terms of making sure it’s not just vegetables tossed around in oil and flour.
The key ingredient to a meaty fritter is heart of palm. Which you can find in most supermarkets and organic food store. Heart of palm is amazing for seafood substitutes – most especially with imitating crab and lobsters. Adding heart of palm make the fritters very satisfying and adds a better texture overall.
I have always played around with vegan crab cakes and patties, which all have yield to successfully. But I wanted something on a lighter note-ish? So, why not fritters? A much simplified version of it. When eaten fresh, straight from frying, it’s crusty on the outside, tender on the inside, and full of amazing flavors from the vegetables. Absolutely perfect to pair with your other brunch menu.
Do yourself a favor! Make this recipe, serve it to the table on new years morning with a side of mimosa or my gingerbread mocha cocktail.
Cheers to 2020!
Brunch Vegetable Fritters
Equipment
- strainer or cheesecloth
- Mixing bowl
- frying pan or cast iron skillet
- box grater
- food processor
Ingredients
- 1 lb whole zucchini
- 14 oz organic heart of palm, rainforest friendly (or 1 can)
- 1 medium green bell pepper
- ½ small white onion finely chopped
- 2 stems green onions chopped
- 15 oz sweet corn, drained (or 1 can)
- ½ cup (63g) unbleached all purpose flour
- 1 tbsp extra virgin olive oil
- 2 large flax egg (2 tbsp flaxmeal + 6 tbsp lukewarm water)
- 1 tsp kosher salt (plus more for seasoning)
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- ½ tbsp ground garlic powder
- 1 tsp Old Bay Seasoning
- ½ tbsp dried dill
Instructions
- Using a box grater or food processor, grate zucchini to fine pieces. Place grated zucchini on a strainer, sprinkle 1 tsp of salt, and mix until well combined. The salt will help remove excess liquids from the zucchini. Place a bowl below strainer if necessary to catch its liquids. Leave alone for at least 10 minutes.
- In a food processor or blender, toss in drained heart of palm and bell pepper. Pulse until it is chopped into small pieces. Do not over pulse to avoid any mush. Place in a mixing bowl.
- On a small separate mixing bowl, Prepare the flax egg combining flaxmeal and water. Whisk and set aside to thicken.
- Using your hands or a cheesecloth, squeeze out the rest of its liquids. Try your best to squeeze as much liquids as possible to avoid the fritters from mushing.
- Toss chopped white and green onions, corn, and drained zucchini with heart of palm mixture. Add the seasonings and fold. Adjust seasoning accordingly, depending on your preference.
- Mix in the flour, flax egg, olive oil into the batter and fold. Batter should look loose but is able to stick together. (See notes for gluten free option)
- Preheat frying pan or cast iron skillet to medium high heat. Coat with a generous amount of oil (about 3-4 tbsp).
- Using a tablespoon or a ¼ measuring cup, scoop each fritter batter and toss onto the pan. Fritter batter should look like mini round pancakes. Fry each side for about 2-3 minutes or until each side or until it is golden brown and charred (see notes).
- Repeat process for each fritter. Place on cooling rack and season with a pinch of salt and pepper while it is still hot.
- Serve freshly hot with plant-based yogurt dipping or vegan aioli (see notes for aioli).
Notes
- To achieve the “charred” look on the fritters, it will best be fried on a cast iron skillet compared to a non-stick pan.
- Sweet vegan aioli with vegan mayonnaise, sriracha, maple syrup / agave, salt & pepper, and hint of lemon zest. Ratio of the aioli ingredients is up to you.
- Substitute all purpose flour with chickpea flour to keep the fritter gluten free.