Vegan beet, ginger and carrot fritters
These Vegan Beet, Ginger, and Carrot Fritters combine earthy beetroot, sweet carrots, and zesty ginger to create a vibrant and nutritious dish. The fritters are bound together with a chia seed mixture, then pan-fried until crispy and golden.
Cook time 5 min
Prep time 5 min
Ingredients:
1 cup carrots1 beet
1 tsp ginger root
1 garlic clove
1 oz chia seeds
6 tbsp water
5 tbsp white rice flour
1 dash salt
1 tbsp coconut oil
If you're looking for a nutritious and delicious meal that's both vegan and packed with flavor, you can't go wrong with these Vegan Beet, Ginger, and Carrot Fritters. These vibrant fritters are not just visually appealing but also a powerhouse of nutrients. Combining the earthiness of beets, the sweetness of carrots, and the zing of ginger, these fritters are sure to be a hit at any meal. Let's get cooking!
Instructions:
- In a small bowl, combine the chia seeds and water. Stir well and set aside for about 10-15 minutes until the mixture forms a gel-like consistency. This will act as a binding agent for the fritters.
- While the chia seeds are soaking, grate the carrots and beet using a box grater or food processor with a grating blade. Transfer the grated vegetables to a large mixing bowl.
- Add the grated ginger root and minced garlic to the bowl with the grated vegetables. Mix well to combine.
- Once the chia seed mixture is ready, add it to the bowl with the vegetables, followed by the white rice flour and a dash of salt. Mix everything together thoroughly to form a cohesive batter.
- Take small handfuls of the mixture and shape them into patties or fritters, pressing gently to ensure they hold together. Aim for about 2-3 inches in diameter and around 1/2 inch thick.
- Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the fritters to the pan, ensuring not to overcrowd it. Cook the fritters for about 3-4 minutes on each side or until they are golden brown and crispy on the outside.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the fritters warm, as a side dish, appetizer, or even in a sandwich.
These Vegan Beet, Ginger, and Carrot Fritters are a delightful and nutritious addition to any meal. They're simple to make and can be enjoyed by everyone, whether you're vegan or just looking to incorporate more plant-based dishes into your diet. Serve them with your favorite dipping sauce or a fresh side salad for a complete meal. Enjoy!
Vegan beet, ginger and carrot fritters FAQ:
Cook the fritters in a skillet for about 3-4 minutes on each side, until they are golden brown and crispy.
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
Yes, you can substitute white rice flour with chickpea flour or gluten-free all-purpose flour, but this may slightly alter the texture and flavor.
The fritters are done when they are golden brown on both sides and crispy on the outside. A slight crust forms, indicating they are fully cooked.
Yes, you can freeze the fritters. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to 3 months.
Tips:
- Grate the vegetables finely.: Ensure that the carrots, beet, and ginger are grated finely. This helps the fritters bind better and gives them an even texture.
- Activate the chia seeds.: Mix the chia seeds with water and let them sit for about 10 minutes. This creates a gel-like consistency that helps bind the fritters together.
- Use a non-stick pan.: To prevent the fritters from sticking and to use less oil, cook them in a non-stick pan.
- Don't overcrowd the pan.: Cook the fritters in batches to ensure they are evenly cooked and crispy.
- Pat the grated beet dry.: Beets tend to release a lot of moisture. Pat them dry with a paper towel to prevent the batter from becoming too wet.
Nutrition per serving
2 ServingsCalories 260kcal
Protein 5g
Carbohydrates 36g
Fiber 8g
Sugar 6g
Fat 12g
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