How to make vegan fritters (sweet and salty)

Fritters are a soft fluffy morselAlthough, like all fried foods, they should be reserved for special occasions, taken as a treat and not as the basis of our diet. The salty fritters they are a good option as a starter; the sweet fritters, as a dessert or snack. The vegan recipe, without eggs or dairy, is easy to make once you’ve gotten the hang of it, since the most difficult part is handling a loose massliquid.

Precisely for this reason, because we have to handle a loose dough, we will not be able to make our vegan fritters in the oven or on the grill. The only option we have is frying.

in the healthy menu this week We have incorporated some recipes for salty fritters. We understand sweet fritters to be even more of a treat and for occasional consumption, and we I leave it up to you to decide when you want them. You can use them for dessert, but also for a snack or breakfast. If we have good eating habits, this type of preparation they will not displace other essential foodslike fresh fruit.

download the seasonal weekly menu this week here.

How to fry vegan fritters

Specifically, what we are going to do is fry the fritters at a high temperature, since we want them to be tender on the inside and crunchy on the outside. To do this, we will heat the oil in a deep frying pan or a pot with a rack for frying We are not interested in cooking the fritters in oil, but rather that they are done as quickly as possible, which is why they have to be completely submerged.

To fry at high temperature it is best to use olive oil. It is the one we have most available, it is local and, in addition, it withstands high frying temperatures well: it is much more stable than other vegetable oils. Many seed oils that are ideal for stews or salads are not suitable for this technique, as they break down.

Furthermore, it is important to note that there is a suitable temperature for frying according to the type of food:

For very thick foods or with a lot of liquid inside, 130-145 ºC. In the case of breaded and battered foods, 160 ºC. small foods that are fried very quickly, 180 ºC.

To fry our fritters, therefore, it is best to fry them in olive oil at 180ºC as briefly as possible. but still there other tips that can help you get better.

If you want perfect vegan fritters, remember that:

The dough must be as cold as possible when we are going to fry it, since this way we ensure greater consistency. Let it rest for a few hours in the fridge to make it more manageable. When putting them in the pan or pot, you have to leave space between them so they don’t stick together In the first moment. It is better to work in batches. The fritters should be pick up with a slotted spoon and leave them on absorbent paper to remove excess oil. After every so often you have to remove any excess doughbecause if not those remains burn and dirty the frying oil. Do not cover the fritters or they will soften.

and here they go three vegan fritter recipes to enjoy: the vegan version of the popular wind fritters; some salty spinach fritters that will serve as a base to prepare fritters with any leafy vegetables you choose; and some gluten-free fritters, for those who cannot or do not want to eat gluten can also enjoy this treat if they wish.

You will find other proposals for salty fritters in the weekly seasonal menu that we have shared above.

1. Vegan wind fritters recipe

We can make the traditional wind fritters at home without the need for eggs or dairy products.

In this recipe we use soy milk, no sugar added, because the contribution of soy lecithin will help us with the texture. In the case of using a non-fat vegetable milk, other fats would have to be introduced and the measurements would change.

Another option is to use water and swap a few tablespoons of water for deodorized olive or coconut oil.

If you don’t like anise, try vanilla extract.

Ingredients:

200 g spelled flour 30 g of brown sugar 8 g of chemical yeast 250 ml of soy milk 1 tablespoon of ground flax 4 tablespoons of water 1 star of aniseed 1 teaspoon of cinnamon 1 pinch of salt mild olive oil plenty to fry panela with cinnamon

Preparation:

We hydrate the ground flax with the tablespoons of water for at least 15 minutes. This is how we have our “flax egg”. We infuse the aniseed with the soy milk for about 5 minutes. Strain and reserve. Sift the flour and yeast and place them in a bowl. Add the cinnamon and panela and mix well. Add the flax “egg” to the soy milk with anise and mix. Add the wet and dry ingredients, adding a pinch of salt, and stir until there are no lumps. Put Heat a deep frying pan with plenty of oil to fry at a high temperature. To make the fritters, load a tablespoon with the dough and, once the oil is ready, add it to the frying pan. We repeat until we have the pan full, but without touching the fritters. We remove the fritters with a slotted spoon and repeat until we finish with the dough. We coat in panela with cinnamon optionally and serve at room temperature.

2. Vegan spinach fritters with whole wheat flour

Not all fritters are sweet. There are many delicious savory options. take advantage of spinachthe seasonal green leaf, to make this recipe.

you can take this recipe as a base for making other vegetable fritters. with sheets of chard It also looks very good, but in the case of using collard greens or cabbage you may need to blanch them in boiling water for a few minutes to get equally soft and fluffy vegan fritters.

Ingredients:

150 g fresh spinach 100 g whole wheat flour 50 g chickpea flour ½ teaspoon baking powder ½ teaspoon ground cumin ½ teaspoon ground black pepper 1 teaspoon garlic or onion powder 50 ml water 1 tablespoon olive oil 1 pinch of salt Olive oil hearty for frying

Preparation:

Wash the spinach well and chop it, without chopping it. In a frying pan, we put the tablespoon of oil and sauté the spinach for just 2 minutes. Reserve. In a bowl, add the sifted flours and all the dry ingredients. Stir well to integrate and add the water. Add the spinach to the dough, mixing. Cool the dough for about four hours in the fridge. In a pot or deep frying pan, fill with at least 3 fingers of oil and heat the oil to 180 ºC. We help ourselves with two tablespoons to introduce the dough into the oil. We keep an eye on the fritters so that they brown on the bottom without burning. With the same spoons, or with a slotted spoon, we will turn it around so that they are done on both sides. We make them in batches, leaving them on absorbent paper to avoid excess fat. It is better to eat them warm or at room temperature.

3. Vegan gluten-free fritters recipe

A good option for people on a gluten-free diet is to use cornstarch. The texture may not be as fluffy, but they are certainly very rich.

Ingredients:

120 g of cornstarch fine cornmeal 200 ml of soy milk 50 g of margarine 1 pinch of salt 8 g of chemical yeast 4 flax “eggs” (1 tablespoon of ground flax mixed with 3 tablespoons of water) light olive oil plenty for frying 1 pinch of salpanela with cinnamon to coat

The indications are practically the same as in the previous recipe. Remember that the margarine must be softened before adding it to the liquid ingredients, that is, it must be left at room temperature so that it is soft.

Can infuse the soy milk with vanilla, anise or cloves to flavor your gluten-free vegan fritters.