Drain the Water

The majority of veggies used to make fritters—such as zucchini and eggplant—have high water content. That’s why it’s important to grate them, salt them, and let them drain for at least half an hour before making your fritters, and do your best to squeeze the liquid out of them.

Perfect Batter

The flour helps bind all the ingredients together, but it’s important to find the perfect balance when adding it to your batter. Your fritters will be soggy if you’re not using enough, but they won’t be crispy enough if you’re using too much.

Cold Ingredients

If you’re using eggs to make the fritters, make sure to go with the cold ones. They’ll slow the development of gluten and lead to a better texture. It’s also recommended to let your batter cool down in the fridge before using it for the same reason.

The post Improve Your Recipe for Vegetable Fritters with These Useful Tips appeared first on thedancingcucumber.com.

Copenhagen-based blogger Michala, the mastermind behind food blog Micadeli, shared this delicious recipe with the world, and it didn’t take us long to fall in love with it. She used flax seeds to stop the fritters from falling apart, but you can easily use eggs instead if you’re not a vegan.

Cabbage and carrots were her go-to vegetables, but the good thing about fritters is that you can use pretty much anything you want. Serving options are pretty much endless, as well, since you can mix them up with a good dip or dressing sauce or even make mini vegan burgers.

Ingredients:

• 2 tablespoon of Flaxseeds
• 7 tablespoon Water
• 500g. Cabbage
• 200g. Carrots
• 2 tablespoon of Flour
• 1 teaspoon of Baking powder
• 1 teaspoon of Turmeric
• Salt and pepper
• Oil for frying

Instructions:

1. In a small bowl start to mix the flax seeds with water. Leave to thicken while preparing the vegetables.
2. Wash the cabbage and peel the carrots. Then shred both into small pieces.
3. Mix the shredded cabbage and carrots in a bowl along with flour, baking powder, turmeric, and a generous pinch of salt and pepper. Add the flaxseed mix too. Combine all ingredients.
4. Form the mixing into fritters shape or which shape you’d like.
5. Heat a pan with 3-4 tablespoons of oil. Carefully add the fritters. Leave to cook 5 minutes until crispy and golden. Flip them halfway through.
6. Once cooked place on a plate with paper towels to drain the oil.

The post You Can Make These Vegan Cabbage Fritters in 30 Minutes or Less appeared first on thedancingcucumber.com.

Drain the Water

The majority of veggies used to make fritters—such as zucchini and eggplant—have high water content. That’s why it’s important to grate them, salt them, and let them drain for at least half an hour before making your fritters, and do your best to squeeze the liquid out of them.

Perfect Batter

The flour helps bind all the ingredients together, but it’s important to find the perfect balance when adding it to your batter. Your fritters will be soggy if you’re not using enough, but they won’t be crispy enough if you’re using too much.

Cold Ingredients

If you’re using eggs to make the fritters, make sure to go with the cold ones. They’ll slow the development of gluten and lead to a better texture. It’s also recommended to let your batter cool down in the fridge before using it for the same reason.

The post Improve Your Recipe for Vegetable Fritters with These Useful Tips appeared first on thedancingcucumber.com.

Copenhagen-based blogger Michala, the mastermind behind food blog Micadeli, shared this delicious recipe with the world, and it didn’t take us long to fall in love with it. She used flax seeds to stop the fritters from falling apart, but you can easily use eggs instead if you’re not a vegan.

Cabbage and carrots were her go-to vegetables, but the good thing about fritters is that you can use pretty much anything you want. Serving options are pretty much endless, as well, since you can mix them up with a good dip or dressing sauce or even make mini vegan burgers.

Ingredients:

• 2 tablespoon of Flaxseeds
• 7 tablespoon Water
• 500g. Cabbage
• 200g. Carrots
• 2 tablespoon of Flour
• 1 teaspoon of Baking powder
• 1 teaspoon of Turmeric
• Salt and pepper
• Oil for frying

Instructions:

1. In a small bowl start to mix the flax seeds with water. Leave to thicken while preparing the vegetables.
2. Wash the cabbage and peel the carrots. Then shred both into small pieces.
3. Mix the shredded cabbage and carrots in a bowl along with flour, baking powder, turmeric, and a generous pinch of salt and pepper. Add the flaxseed mix too. Combine all ingredients.
4. Form the mixing into fritters shape or which shape you’d like.
5. Heat a pan with 3-4 tablespoons of oil. Carefully add the fritters. Leave to cook 5 minutes until crispy and golden. Flip them halfway through.
6. Once cooked place on a plate with paper towels to drain the oil.

The post You Can Make These Vegan Cabbage Fritters in 30 Minutes or Less appeared first on thedancingcucumber.com.