Vegetable Fritters with Avocado Cream
Ingredients
- 1/2 cup chickpea flour
- 2 tbsp spelt flour
- 1/2 tsp paprika
- 1 tbsp tapioca flour
- 1/2 tsp cumin
- 1/2 tbsp olive oil
- 1/2 cup polenta
- salt and pepper to taste
- 1 tsp apple cider vinegar
- 1/2 cup water
- 1 tsp garlic powder
- 2 large zucchini, grated
- 1/4 cup vegan cheese, grated
- 3/4 cup green peas
- 1 onion
- 1 tbsp nutritional yeast
Avocado cream
- 3 tbsp vegan sour cream from @dibblefoods
- 1 avocado
- 1 tbsp lemon
- Salt to taste
- 1/2 tsp garlic powder
Preparation
In a large bowl, grate the zucchinis.
Squeeze out the excess water with the help of a cheese cloth.
Add all the other ingredients to the zucchini and mix well.
Heat up a pan with a bit of oil and form patties.
Cook on medium heat for about 4 minutes on each side.
Avocado cream
Mash the avocado, then add all the other ingredients.
Tips
For crispier fritters, bake in the oven for 10 minutes.
Top with chili flakes and fresh jalapenos, and serve with a winter salad.
