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These veggie bites come together in minutes for a speedy hot appetizer, or even as a side dish (which is how I served them) with Sweet Chipotle Tomato Sauce. My entire family loved these, and I loved the results I got pan frying in Earth Balance® Soy-Free Buttery Spread. 

 Crispy Veggie Fritters with Sweet Chipotle Tomato Sauce
Gluten-egg-soy-nut free

1 c. steamed mixed veggies, chopped into small dices (I had cauliflower, broccoli, carrots left over, so that’s what I used, but other combinations would be great)

 1 T. grated red onion

1 ounce cheddar cheese, grated (or your favorite dairy-free “cheese” to make it dairy-free)

1/8 c. rice milk (or other milk of your choice)

1/2 t. hot sauce

6 T. Gluten-free flour blend (I used my GF Flour Blend #2, but your favorite all-purpose GF flour or GF baking mix should work)

1 t. baking powder

¼ c. Earth Balance® buttery spread, for pan frying (I used the soy-free)

 Combine veggies, onion, grated cheese, milk, and hot sauce; stir. Add the gluten-free flour blend and baking powder, and stir until mixture comes together (it will be somewhat sticky). 

In a skillet, heat Earth Balance over med-high heat until it is melted completely. Scoop 1 tablespoon portions of the batter into the hot pan, and cook 4-5 minutes on each side until fritters are crisp and golden brown. Fry in 2 batches if necessary. Remove fritters to a paper towel lined plate to drain. Serve immediately with Sweet Chipotle Tomato Sauce, if desired. Garnish with fresh dill.

 Makes approx. 14 fritters.
 
Sweet Chipotle Tomato Sauce
1 c. diced canned tomatoes (organic), well-drained

1 t. chipotle peppers in sauce, minced

1 T. light honey

Pinch sea salt

1 t. Earth Balance buttery spread

Combine all ingredients in a small sauce pan and stir to blend. Cook mixture until it comes to a full boil, then turn off heat and allow to cool for a few minutes before serving with Crispy Veggie Fritters.
 


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