Ingredients with Measurements:
- 1 medium eggplant, peeled and grated
- 1 medium zucchini, grated
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices of eggplant bacon, chopped into small pieces
- 2 tablespoons vegan butter
Special equipment needed:
- Grater
- Large mixing bowl
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the grated eggplant, grated zucchini, all-purpose flour, cornmeal, nutritional yeast, chopped parsley, chopped chives, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well until a thick batter forms.
2. Heat the olive oil in a skillet over medium heat. Add the chopped eggplant bacon and sauté for 2-3 minutes until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the vegan butter over medium heat.
4. Using a tablespoon, scoop the eggplant and zucchini batter and drop it into the skillet. Flatten the batter with the back of the spoon to form a fritter. Repeat until the skillet is full.
5. Cook the fritters for 3-4 minutes on each side until golden brown and crispy.
6. Once all the fritters are cooked, sprinkle the chopped eggplant bacon on top.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12 fritters
Nutritional information:
Calories: 104
Fat: 5g
Carbohydrates: 12g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Cornmeal can be substituted with almond flour.
- Nutritional yeast can be substituted with grated Parmesan cheese.
- Vegan butter can be substituted with regular butter.
Variations:
- Add chopped bell peppers or onions to the batter for extra flavor.
- Use different herbs such as basil or thyme.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
Tips and tricks:
- Squeeze out excess water from the grated eggplant and zucchini to prevent the fritters from becoming too watery.
- Use a non-stick skillet to prevent the fritters from sticking.
- Serve the fritters immediately after cooking for the best texture.
Storage instructions:
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a skillet over medium heat for 2-3 minutes until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve the fritters with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette.
- Roasted sweet potatoes.
Troubleshooting advice:
- If the fritters are too wet, add more flour to the batter.
- If the fritters are too dry, add more grated zucchini or eggplant.
Food safety advice:
- Make sure to cook the fritters thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fritters are a popular dish in many cultures around the world. They are typically made with a batter of flour, eggs, and milk, and can be sweet or savory.
Flavor profiles:
The fritters have a savory and slightly smoky flavor from the eggplant bacon and smoked paprika.
Serving suggestions:
Serve the fritters as an appetizer or a side dish.
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