An easy vegan fritters recipe
I’m a breakfast person. If you’ve read my blog so far, you’ll notice that all the recipes I’ve shared with you are dishes for the most important meal of the day. If my day doesn’t include breakfast, my mood goes south and I become an angry monster (think the Hulk) that scares everyone away. But, once I eat my breakfast, it’s like that monster never existed.
There was a time in my life that I was limited to eating one meal per day because I simply couldn’t afford it. Breakfast became my survival meal and since it was the only meal I’d eat for months, I got very creative.
This is not time-consuming
The recipe I’m sharing with you today is malleable and budget-friendly. You can add whatever it is you have to this recipe and it will come out tasting delicious.
In Jamaica, salt-fish fritters were a very quick and common breakfast dish. I loved the texture of the codfish and wanted to create a vegan version to satisfy my craving. The hands-down, best substitute for the salted codfish is oyster mushrooms, the texture is spot on! With a few tricks, which I’ll reveal below, you’d be able to fool anyone into thinking that your vegan fritters actually have fish inside them.
As I’ve previously mentioned, this recipe is malleable, so if you desire to have vegan corn fritters, then add some corn and omit the mushrooms. You can add or substitute wherever you like but, remember less is more with this dish!
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The main ingredient for this recipe is flour. I use a combination of organic spelt and chickpea (gram/besan) flour. Adding the chickpea flour adds more nutrition to the fritters than just using standard flour alone. You can use, spelt flour if you choose or you could use whole wheat flour, all-purpose flour, gluten-free flour, or any other type you prefer. There are tons of them to choose from.
Here’s what you’ll need:
Your choice of Flour
Scallions (Green Onions)
Hot pepper (Habanero or scotch bonnet pepper) (optional)
A plate lined with a paper towel
Vegan Fritters Breakfast Recipe
Prep time: 15 minutes
Cooking time: 15-20 minutes
Makes: 5 fritters
1/3 cup Flour
1/3 cup Chickpea Flour
2 tsp Baking Powder
1 tbsp of Trader Joe’s Everyday Seasoning
1 tbsp Nutritional Yeast
2 pinches of Sea Salt
1/8 tsp Dulce
2 tsp of Vegan Fysh Sauce
1/4 cup of Oyster Mushroom (pulled apart into smaller pieces)
1/4 Onions (chopped)
1 Stalk of Scallions (Green Onions) (chopped)
1 Sprig of Thyme (use only the leaves)
1/4 Hot pepper (Habanero or Scotch Bonnet pepper) (chopped) (add more if you like spice)
2/3 cups of water
In a mixing bowl combine all the dry ingredients, flour, baking powder, seasonings, and salt.
Stir ingredients to combine.
Add water, fysh sauce, and whisk till the batter is smooth.
Add mushrooms, onions, scallions, and pepper.
Whisk to combine ingredients
On medium heat fire, add Grapeseed oil to the pot. Use enough oil to cover the surface of the pot. Using too much oil will result in greasy fritters and using too little will not allow them to cook properly so use your judgment.
Take the 1/3 cup you used to measure the flour and fill it with the batter. This allows for uniformity of the fritters.
When the oil is hot, after 2-3 minutes, add the batter to the skillet. If your skillet is big enough to hold more than one fritters at a time, add more.
When the fritter fries to a golden brown color, flip to the next side. The timing varies but after 3-4 minutes start checking for the color change.
When both sides are golden brown, remove the fritter from the pot and pat dry with the paper towel. This removes the excess oil from the fritter, leaving it light and fluffy, and ready to be eaten.
There you have it, a budget-friendly, tasty vegan fritters breakfast!
Let me know if you’ll try this recipe in the comment section below.