Yesterday’s vegan fritters were so good and so easy to make that today I whipped up another batch with different add-ins.
This combo came out flatter, looking more like pancakes or cookies, but they were just as tasty.
Vegan fritters will be making frequent appearances around here. On a bright sunny day like today they were fully cooked in under 30 minutes; leaving the Sun Oven available for more solar cooked goodies. Oh, and just so you know – be sure to tell your family these treats are savory no matter how much they may look like cookies.
Vegan Veggie Fritters with Peas
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
1/2 cup frozen peas, thawed
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 peas. 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.