Do you love fritters? Who does not love them! They are so easy to make and even easier (and surely tastier) to eat. This is my vegan version, with cauliflower and edamame which gives them quite of a kick. I suggest adding some chilli flakes to the puree, as it would really be a game-changer.
Either you say polpette or fritters, I am there. Biggest fan. I love these simple dishes. You mix everything together, pour some batter in the pan and that’s it. Your dinner is ready. What I love, you can add anything you like and make your own personal version.
Add some more chickpeas flour in case you prefer a pancake-like consistency. Less flour if you love fritters and do not care about the round-pancake shape. Both version are amazing, it really depends on personal preferences.
P.S. these are perfect for “veggie picky kids”, my hubby did not even realize there was cauliflower!
“‘Oh my darling, oh my darling, oh my darling porcupine,’ she crooned. ‘Little critters fried like fritters come out crunchy and divine. ‘”
Gregory Maguire
Vegan Cauliflower Fritters/Pancakes with Edamame Puree
Equipment
- Electric Food Chopper
- frying pan
- sauce pan
- electric blender
Ingredients
- 300 gr Cauliflower
- 250 gr Tofu
- 60 gr Chickpeas Flour 20 gr extra for Pancake version
- 120 gr Water
- 2-3 leaves Basil
- 1-3 leaves Mint
- as required Salt and Pepper
- as required Olive Oil
For the Edamame Puree
- 150 gr Edamame
- 100 gr Water
- as required Salt and pepper
- as required Olive Oil
Instructions
- Mix the chickpeas flour and water until smooth. Grind the cauliflower with the tofu, chop the basil and mint leaves and mix everything together with the chickpeas batter. Season to taste. Add more flour if you want more pancake-like (dense) fritters.
- Warm up some oil on a frying pan at a medium heat, then carefully spoon the mixture into the pan, flattening slightly to form a patty. Fry for about 5-7 minutes on each side. Transfer to a wire rack lined with either kitchen or baking paper. Repeat with the remaining batter, adding more oil as needed. Transfer all the fritters in the warm oven.
For the Edamame Puree
- Warm up some olive oil on a sauce pan, pour and cook the edamame (I used frozen) until cooked. Season with salt and pepper and blend.
- Serve the fritters with the edamame puree and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
