We are a fritter lovin' household. Over the summer when I had an obnoxious overabundance of zucchini, we ate a lot of zucchini fritters with fresh corn. In the winter potato fritters are a great side dish. I love the Vegetable Fritters recipe out of 500 Vegan Recipes by Celine Steen and Joni Marie Newman, and this recipe is extremely loosely based on that (in that I've changed nearly every ingredient and quantity). I guess it can better be described as "inspired by" the Vegetable Fritters recipe. The beets in this recipe give the fritter batter a delightful magenta hue. Keep the oven on warm while you fry these up so you can serve them all fresh and hot when you're done frying!
Harvest Fritters1 1/4 cup grated, peeled sweet potato
1 1/4 cup grated, peeled beet
1/2 cup apple, cut into small dice
2 cups all purpose flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
pinch ground cayenne
1 1/2 cups unsweetened almond milk
1 6oz cup plain soy yogurt
1/4 cup canola oil + oil for frying
1. In a large bowl, mix the flour, baking powder, spices and salt.
2. Stir in the wet ingredients to make a batter. It should sort of resemble pancake batter.
3. Fold in the sweet potato, beets, and apples
4. In a large cast iron skillet, heat 1/4 inch of canola oil over medium/high until it bubbles around the bottom end of a wooden spoon when placed in the oil (scientific, right?).
5. Place batter into pan, about 2 heaping tbsp at a time, spreading a bit so it isn't too thick. When the edges start to look dry, and the bottom is golden brown, flip over. Fry the second side until it is golden. Drain on brown paper or paper towels and sprinkle with salt. Repeat with the rest of the batter until you've used it all up!
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