Since I started eating a Mediterranean Diet, I’ve been trying all kinds of vegetables. A fun way to get several servings of vegetables in one meal is to make fritters. This recipes is for green bean fritters, but it works with many kinds of vegetables.
Traditionally, fritters are deep- or pan-fried. But I like to bake them. When I was a kid, my mom used to make apple fritters and sometimes corn fritters. I always loved them. They were so tasty and comforting. I remember she baked them instead of frying and I do the same. These green bean fritters are inspired by her. She made green beans very often and I think she would have loved these fritters. They are super easy and so healthy for you. I serve them with a tangy dipping sauce. Here is the recipe.
Green Bean Fritters
a few radishes
1 spring onion (scallion)
1/4 cup all-purpose flour
1/8 teaspoon baking powder
pinch of cayenne
Vegenaise (My favorite is Follow Your Heart Vegenaise made with grapeseed oil)
pinch of cayenne
Preheat oven to 375 degrees F.
Prepare a baking sheet with parchment and brush with olive oil or spray with cooking spray, so the fritters don’t stick.
Blitz the vegetables in a food processor or blender. They are fairly wet, so you need to add some dry ingredients and an egg to bind them together. Mix together with a spatula or spoon.
Bake for 20 minutes. Turn them over and bake for another 15-20 minutes.
You can see this recipe in action as part of this video. The fritter recipe starts at 6:34.
- You can substitute almost any kind of vegetable or even fruit. Vary the amount of dry ingredients so you get the proper consistency.
- Baking instead of frying results in a lower fat recipe, and a dryer fritter.
- I’ve made these with leeks, spinach and mushrooms, zucchini, and more. Experiment with your favorite seasonal vegetables.
- Be sure to use fresh vegetables, not frozen or canned.
Have you ever made green bean fritters? Or any kind of fritters? What are your favorite veggie combinations?