Fritters: A Sweet And Vegan Take On A Simple Meal

Fritters: A Sweet And Vegan Take On A Simple Meal

Fritters of the carrot variety came across in an email and I immediately put them into my menu planning.  I had been seeing fritters for a while but decided that I didn’t have time to shred or would rather just eat a carrot than go through the entire process.  One way or the other I came up with an excuse to not make them.  When I finally decided to make them it was mainly because I would be in recovery from Ironman Texas and would have the time.

I decided I wanted to make carrot fritters for breakfast and would use them to dip into the runny yolk of eggs cooked sunny side up.  This was going to be a great start to the day and then as I was taking the ingredients out of the refrigerator I saw the zucchini and decided a carrot-zucchini fritter would be better than just plain carrot fritters.  I don’t know if I made the right decision but I can tell you that the carrot-zucchini fritter is going onto the menu as a repeat item they were that good.

After I finished making them I knew I wanted to make some more but in a more sweet variety.  How could I do this?  What would be sweet, not that carrots aren’t sweet, but I wanted something that could be eaten for breakfast or for an evening snack.  Going through the sugar detox I figured an apple and a pear would be sweet enough and so I set out to make an apple-pear fritter.  The next thing I wanted to do was make it vegan so instead of using an egg, like in the carrot-zucchini fritter, I went with a mashed banana.  Hey, I said I wanted them sweet.

This morning I made them and I can say with a smile that these fritters were absolutely perfect in terms of sweetness.  The flavor profile was unexpected as the first taste is all banana but then all the sudden the apple and pear come through on the backend.  I topped the fruit fritter with a homemade syrup that added a depth of flavor that made me wish I had made more.  Oh well, reason enough to keep making more fritters.

If you want to make the carrot-zucchini fritters replace the apple, pear and banana with 100g carrot and 100g zucchini, both shredded.  Add in a whisked egg for the banana and combine with the flour as in the recipe above.  Once the oil is heated add in the 4 sectioned out carrot-zucchini fritter patties and cook until golden brown.  Again, approximately 3-5 minutes per side.

DID YOU LIKE THIS ARTICLE? SHARE IT WITH YOUR FRIENDS:
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

Related Stories

  • Snack/Dessert Recipes

Falafel is one of my favorite foods and anytime I can get my hands on it I am going to take advantage. A couple of weeks ago Karen and I were talking about going to one of our favorite Greek restaurants for falafel but I got the idea that we can just...