Tofu Veggie Fritters

4 Mar

Tofu Veggie Fritters

Ingredients: Russet potatoes, zucchini, carrot, tofu, green onions, dried parsley, smoked paprika, onion powder, granulated garlic, dried dill, vital wheat gluten, salt, pepper, milled flaxseed, water, and oil.

You will also need: cheesecloth

Shred 4 russet potatoes, 1 medium zucchini, and 1 medium carrot. Set aside in a bowl. In a separate bowl, combine 8 ounces extra firm tofu (frozen, thawed, rinsed, with the liquid squeezed out, crumbled to resemble bread crumbs) with 4 green onions (minced), 1/2 TBSP dried parsley, 1/4 TSP smoked paprika, 1 TSP onion powder, 1/2 TSP granulated garlic, and 1 TSP dried dill. Next, place the shredded veggies in sturdy cheese cloth and squeeze as much of the liquid out as you can. Combine the shredded veggies with the tofu and herbs. Stir in 2 TBSP milled flaxseed whisked, with 6 TBSP warm water (this replaces egg as a binder for the fritters) and 2 TBSP vital wheat gluten. Add salt and pepper, to taste.
Finally, using a 1/3 cup, scoop the mixture into a well heated frying pan with the cooking oil of your choice. (I used just enough oil to cover the bottom of the pan, and heated it slightly below medium/high.) Flatten them to a 1/4 inch thickness with a spatula. Don’t fry more than a few at a time. If you crowd the pan, they won’t get as  crispy. The fritters should cook for 3-4 minutes per side. Add more oil as needed, and keep cooked fritters in a warm oven while you fry the rest

This will serve a family of 7, like mine!

Experiment: Use a different kind of potato. Try different herbs, such as basil, rosemary, chives, thyme, oregano, sage, etc. Add curry powder, cumin, and raisins (omitting the dill) to the batter for a middle eastern taste. Spice them up with some cayenne, red chili paste, or wasabi. These can be served with almost any meal. Just switch up the seasonings to fit! 

Vegan Ranch

Surprise! Double recipe! 

In a blender, combine: 3/4 cup raw, soaked cashews, 1/3 cup plain almond milk, onion powder, garlic powder, chopped onion, 1/2 a lemon’s juice, 1 TBSP white wine vinegar, 1 baby dill pickle, 1/2 TSP dill pickle juice, salt, pepper, and a swirl of agave nectar.

Play with the amounts of some of the ingredients.  I don’t really measure when I make it.  I just know what flavors my family likes most. It’s fun to make it how you think it should taste.  As long as you have the base, you can be creative with the flavors!
Experiment: Try using different herbs like parsley, thyme, oregano, chives, rosemary, or basil. Use fresh cucumber instead of pickle. Substitute almond milk for another milk.
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2 Responses to “Tofu Veggie Fritters”

  1. Aidan March 4, 2013 at 11:09 am #

    YUMMY!

  2. life insurance June 29, 2013 at 2:04 am #

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