These veggie fritters make for such a fun appetizer, side, or even an afternoon pick-me-up. They were so quick and easy to make, even though they are packed with tons of nutrients. I used chickpea flour because it’s rich in vitamins and minerals, but also because it’s fluffy and made for the perfect texture in these fritters. This recipe uses broccoli and bok choy, but feel free to experiment with your favorite green veggies!
Makes 8-10 fritters
Ingredients
Fritters
2 cups finely chopped broccoli
1 1/2 cups finely sliced bok choy
2 green onions, finely sliced
1/4 cup chopped cilantro
1 cup of chickpea flour
3/4 cup of almond milk
1/2 cup of vegan parmesan
1 tsp garlic powder
1 T lemon or lime juice
salt/pepper to taste
Vegan Avocado Dip
1 avocado, mashed
2 T Forager’s cashew milk yogurt
Juice of 1/2 a lemon
1/4 cup of vegan parmesan
garlic salt & pepper to taste
Directions
- Mix everything in a large bowl (adding flour or almond milk until desired consistency)
- Heat a non-stick pan and add olive oil
- Use an ice cream scoop to portion out the fritters
- Add scoops to the pan, and flatten them down with the back of your spatula
- Cook each side of fritter for 3-5 minutes to desired crispiness
- Put a lid on top after flipping them to make sure they’re cooked through
- Make the avocado mash in a bowl – mix everything until well combined
- Serve the avocado dip in a bowl with the fritters, and enjoy!
