. Mushrooms, 6 u Onion, 1 u Zucchini, 1 u Eggplant, 1 u Cauliflower, 1/2 u Leek, 1 u Breadcrumbs, 1 tablespoon Salt and black pepper, c/s Extra virgin olive oil, 2 tablespoons

For the batter:

Beer, 33 cl Flour, 210 g Fresh baker’s yeast, 10 g Salt, 7 g Egg, 1 u

For the spicy mayonnaise:

Mahonnaise (homemade better), 4 tablespoons Sriracha sauce, 2 teaspoons

A very versatile vegetable fritters recipe

.1) The batter dough is tremendously versatile and will work just as well for making these vegetable fritters as it will for frying prawns in it, any vegetable, cod fritters or any slice of fish.

2) The mixture inside the fritter will be good to make meatballs or vegan burgers getting a soft and creamy texture, not dry at all.

So, if you are a little smart, you will understand that this recipe is good for many more things even though the vegetable fritters have been a real success and discovery, perfect as a starter any day at home and also perfect for them to eat Vegetable Recipes even those who had always said they would not eat it.

Step 1

The first thing to do is to prepare the sofrito of the Vegetable Recipes. To do this chop the onion and leek very finely and sauté them in a pot with a little oil and salt, over medium-low heat so that it becomes tender but also slightly caramelized.

Step 2

When ready, add the eggplant, zucchini and mushroom. All of them cut very very very very small. This is important, the smaller we cut them the better so that they release all the water and we do not have to grind a lot afterwards. Let it cook, uncovered, over medium heat, stirring from time to time so that it does not stick. Until we get a very reduced mixture, for 20 minutes.

Step 3

Add the grated or finely chopped cauliflower and do the same process: let it cook uncovered, stirring frequently. At the end it will be practically a paste. If we see that it has a lot of water we can distribute it in a baking dish and leave it in the oven at 120ºC to dry as much as possible.

Step 4

Finally we will grind all the Vegetable Recipes in a food processor and, if we see that it is still liquid and manageable, we will add the breadcrumbs, until it is and we can form balls comfortably. We will season with salt and black pepper, a little soy sauce optionally, and let cool completely in the refrigerator.

Step 5

Mix all the batter ingredients with the help of a whisk, until everything is very well integrated. Cover with plastic wrap and let it ferment for 45 minutes, until it bubbles well.

Step 6

Prepare a ladle with plenty of hot olive oil and also a plate with absorbent kitchen paper to drain the vegetable fritters once they are fried. The frying process is simple: with the help of two small spoons make small balls, as if they were croquettes, once ready, dip them in the batter and cover them completely. From this batter they will go directly into the oil over medium heat, turning them so that they brown on all sides. The batter will rise while frying so it is usually not recommended to fry more than four at a time (depending on the size of the pan, of course, but the larger the pan the more oil you will need).

Step 7

Once browned, drain the vegetable fritters on absorbent paper and eat immediately accompanied by the spicy mayonnaise for which you will only have to mix the mayonnaise with the sriracha sauce or also alone or with any other sauce to taste.

Tricks and Tips

The batter dough must be treated with care since it is a fermented dough. If you want to use it later you should leave it in the refrigerator to delay the fermentation, although I have achieved very surprising results also with the dough slightly over fermented, even crunchier. What you get with this batter is a very crispy outer layer and a creamy interior that retains all the juice of whatever you use inside your fritter.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.