This article was written for Annabel & Grace, which is now part of Rest Less.
This is a recipe from the Cook with Janie website which was written for a Thermomix. I have therefore adapted it for those who do not have a Thermomix but do have family and friends who like vegetarian food. These vegetarian fritters are sensational and we all love them, including the meat-eaters in our family.
Ingredients: serves 4
- 30 g fresh ginger, not peeled, cut in thin 2 mm ‘coins’ along lines on skin
- ¼ – ½ fresh red chilli, seeds removed
- 300 g carrots, cut in 3-4 cm pieces
- 300 g sweet potatoes, cut in 3-4 cm pieces
- 50 g flour, plain, all purpose, or gluten free
- 1½ tsp fine sea salt or fine pink Himalayan salt
- several grinds black pepper
- 3 large eggs
- 75 g lard or coconut oil, for frying
- 75 g olive oil, for frying
- Cinnamon powder – I added 2 teaspoons as I love sweet potatoes and cinnamon and it worked so well. The cooking smell is divine!
How to prepare:
- Mince ginger and chill in a blender
- Add carrots and sweet potatoes, then blend again.
- Add flour, sea salt, pepper and eggs, mix well. Use batter to make fritters straight away, or transfer to a bowl, cover and refrigerate 6 hours or overnight before making fritters (my personal preference is to let the batter rest if I have time).
- Melt 2 tsp lard with 2 tsp olive oil in a heavy based frying pan over medium heat, add 3 large individual spoonfuls of batter to make 3 pancake shapes, press them flat with back of spoon, fry until crispy on edges, then turn over to finish frying on other side – each batch should take 4-8 minutes to cook.
- Repeat step 4 until batter is used up (see tips), adding more lard and olive oil with each batch.
Janie’s Tips
- Two fritters per person with salad makes an easy lunch, or for a starter serve one fritter per person with a green salad garnish.
- If you don’t use it all, any remaining uncooked batter can be kept in fridge up to 3 days and a fresh batch of fritters fried when needed.
- Leftover fried fritters can be frozen up to 2 months. Defrost halfway then reheat until hot by gently pan frying over a low/medium heat, or reheat from frozen on a baking tray until hot approx. 15-20 minutes in a preheated oven at 180°C without fan/160°C with fan/350°F/gas 4/Aga baking oven.
- This recipe is dairy free – please read ingredient labels to ensure all your ingredients are dairy free.
- To make these fritters vegetarian, omit lard and fry in coconut oil and olive oil.
- For gluten free, use gluten free flour – please read ingredient labels to ensure all your other ingredients are gluten free too.