Crispy Vegetable Fritters

1. Prepare the Vegetables:
Grate the vegetables and place them in a clean kitchen towel or cheesecloth.
Squeeze out as much moisture as possible to ensure the fritters stay crispy.
2. Make the Batter:
In a large mixing bowl, combine the flour, baking powder, garlic powder, smoked paprika, salt, and pepper.
Add the plant-based milk and whisk into a smooth batter.
Stir in the grated vegetables and onion until fully combined.
3. Fry the Fritters:
Heat a thin layer of oil in a large skillet over medium heat.
Scoop 2–3 tablespoons of the vegetable mixture into the pan for each fritter, flattening slightly with a spatula.
Fry for 2–3 minutes per side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil.
4. Serve:
Serve warm with a dipping sauce such as vegan sour cream, tahini dressing, or a spicy aioli.
Tips for Success:
Crispiness: Removing excess moisture from the vegetables is key to achieving crispy fritters.
Batch Cooking: Cook in batches, ensuring the pan isn’t overcrowded.
Oven Option: For a lighter version, bake the fritters at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Variations:
Spicy Fritters: Add chopped chili or a pinch of cayenne pepper.
Protein Boost: Mix in cooked quinoa, chickpeas, or lentils.
Asian Twist: Add soy sauce and grated ginger to the batter.
These crispy vegetable fritters are versatile, healthy, and irresistible. Perfect for any occasion! 🥕🥔✨