Brunch Vegetable Fritters
Enjoy a nice brunch with these meaty vegetable fritters. Golden brown and crusty on the outside, tender in the inside, and absolutely satisfying with amazing flavors of the vegetables overall.
Servings 4 people
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.