Vegetable Fritters

Ingredients

• Chickpea flour

  (besan)

  ¾ cup or 69g

• Water

  Plain, clean water

  ½ cup or 118g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  ¾ cup, chopped or 112g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

Directions

1. Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.
2. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.
3. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
4. Serve with Vegan Chipotle Ranch Dressing.

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