|This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.|
I've never made fritters before so this has been a new experience. They are light and puffy like pancakes, but filled with potato, onion,
peas and corn. The flour, soy milk and baking powder provide the glue that hold it all together, but really it is the taste of the vegetables that come through most prominently.
I've made this recipe a few times now and have grown to appreciate it's simplicity, even using it as a jumping off point to use alternate fillings such as chickpeas (outstanding), Brussels sprouts (very good), and bananas and walnuts (good, like little pieces of fried banana nut bread).
The taste on these is not very pronounced, so they work very well with a good dipping sauce. In the recipe, she suggests vegan sour cream spiked with Tabasco. I used Sriracha mixed with Vegenaise, the vegan mayonnaise, which is my standard, and that was outstanding too.
Ingredients: Yukon Gold potato, yellow onion, frozen peas, frozen corn, all-purpose flour, baking powder, non-dairy milk (Trader Joe's Unsweetened Soy Milk used here), parsley, olive oil, black pepper, salt.