These savory vegan treats can be whipped up in no time. Try different vegetables and spices to make them your own.
Vegan Veggie Fritters
1/2 cup chickpea flour
1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon curry powder
1/2 teaspoon salt
2/3 cup plain, unsweetened almond or soy milk
2 teaspoons olive oil
2 carrots, shredded
1 small zucchini, shredded
Set Sun Oven out to preheat.
Line two baking racks or sheets with parchment paper or silicone baking mats*; set aside.
In a large bowl, whisk together the chickpea flour, all-purpose flour, baking soda, curry powder, and salt. Add the almond milk and olive oil, whisking until smooth. In a medium bowl, toss together the carrots and zucchini. Fold the vegetables into the flour mixture. Using a soup spoon, drop 5 heaping spoonfuls of batter onto each prepared rack or sheet.
Bake in the Sun Oven until golden brown and set, 30 to 45 minutes. If using stackable baking racks the top layer will cook a little faster. If using baking sheets, bake in two batches. Let rest 5 minutes then use a metal spatula or pancake turner to transfer the fritters to a serving dish.
Makes 10 fritters. Serves 4 as an appetizer or 2 as an entree.
*Don’t skip this step, these puppies tend to be a little sticky.