Crispy Quinoa Root Vegetable Fritters
Ever acquired a CSA subject stuffed with root greens and had no idea what to do with them? Disadvantage solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Great vibrant, savory, frivolously sweet fritters which may be good as a formidable appetizer and require merely half-hour from start to finish! We ROOT so that you could make these crispy root vegetable fritters ASAP!
This recipe begins out with sautéing your collection of root veggies with onion, garlic, salt, and pepper. This brings out their pure sweetness and infuses them with style!
For the premise veggies, we love a mixture of parsnip, rutabaga, beet, carrot, and sweet potato. It’s a vibrant mix that shines collectively and makes you neglect your less-loved veggies are in there (sorry, parsnip)!
Subsequent, we combine the sautéed veggies with cooked quinoa, a chickpea “egg” (chickpea flour + water) for binding, salt for style, and gluten-free flour (or all-purpose) to soak up moisture and encourage crispiness.
Then we sort them into patties, brown on both sides in a skillet, and it’s FRITTER TIME!
We hope you LOVE these fritters! They’re:
Crispy
Savory
Vibrant
Naturally sweet
Balanced
& SO delicious!
They make an unimaginable appetizer or side, significantly topped with our 3-Ingredient Tahini Sauce or Easy 5-Minute Microwave Hummus.
Additional Delicious Root Vegetable Recipes
For individuals who try this recipe, inform us! Depart a comment, value it, and don’t neglect to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 10 (Fritters)
Cease your show display screen from going darkish
- 1 ½ cups cooked and cooled quinoa (1/2 cup dry quinoa yields ~ 1 ½ cups cooked)
- 1 cup shredded parsnip and/or rutabaga (we used 1/2 cup or 40 g each)
- 1/2 cup shredded beets and/or carrots (we used 1/4 cup or 25 g each)
- 1/2 cup shredded sweet potatoes
- 2 Tbsp olive oil (plus further for frying)
- 1/2 cup diced onion (any coloration)
- 4 cloves garlic*, minced
- 1/8 tsp each sea salt and black pepper
- 2 Tbsp chickpea flour* (or flaxseed meal)
- 2 Tbsp water
- 1/4 tsp sea salt
- 2 Tbsp chopped parsley (non-compulsory)
- 2 Tbsp gluten-free flour combine (we used MB 1:1 GF Combine // completely different GF blends should additionally work // or all-purpose flour if not gluten-free)
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If you do not have already obtained cooked quinoa, put collectively it proper now (on the stovetop or throughout the Instantaneous Pot). Put apart to sit back.
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Shred parsnips, rutabaga, beets, carrots, and sweet potatoes using each the coarse side of a subject grater or the grater attachment of a meals processor. Measure out 2 cups shredded veggies (1 cup shredded parsnip + rutabaga, 1/2 cup shredded beet + carrot, and 1/2 cup shredded sweet potato — regulate if altering default number of servings).
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Heat an enormous rimmed skillet (we favor cast-iron) over medium heat. As quickly as scorching, add 2 Tbsp oil (or water), onion, and garlic. Season with 1/8 tsp each salt and pepper. Sauté for 3-4 minutes, stirring repeatedly, or until the onion is tender and fragrant. Add shredded root veggies and sauté for yet another 5-8 minutes, until the greens are comfy.
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Within the meantime, put collectively chickpea (or flax) “eggs” by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to combine. The chickpea egg should be a runny paste, whereas the flax egg should be thick. Put apart.
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To an enormous mixing bowl, add sautéed veggies, cooked and cooled quinoa, 1/4 tsp salt (regulate if altering default number of servings), and parsley (non-compulsory) and stir. Then add chickpea (or flax) “eggs” and stir. Lastly, add gluten-free flour and stir until blended. It is best to have a barely tacky nonetheless moldable mixture. Add further gluten-free flour as needed if too moist to take care of.
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Using a 1/4-cup measuring cup or scoop, sort into skinny (roughly 1/4-inch-thick) patties the size of the palm of your hand.
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Wipe out your large rimmed skillet and reheat over medium heat. As quickly as scorching, add considerably oil to coat the pan and enough fritters to comfortably match with out crowding. Pan fry until golden brown, ~4-6 minutes on either side.
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Optionally out there: For even crispier fritters, proceed baking in a 400-degree F (204 C) oven for 10-Quarter-hour.
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Serve scorching with garnishes of choice, harking back to tahini sauce or hummus. Retailer leftovers coated throughout the fridge for as a lot as 3-4 days or throughout the freezer for as a lot as 1 month. Reheat on the stovetop over medium heat, in a 350-degree F (176 C) oven, or throughout the microwave until scorching. If frozen, thaw sooner than reheating.
*You probably can sub ~1/2 tsp garlic powder as an alternative of the 4 cloves minced garlic, nonetheless add it later (when sautéing the shredded veggies) to forestall burning.
*Chickpea flour + water creates a chickpea “egg” for binding, nonetheless further GF combine may work as an alternative of the chickpea flour. Inform us throughout the suggestions do you have to try it!
*Vitamin knowledge is a tricky estimate calculated with chickpea flour, and with out non-compulsory substances.
Serving: 1 fritter Power: 83 Carbohydrates: 11.6 g Protein: 1.9 g Fat: 3.4 g Saturated Fat: 0.5 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 0.6 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 98 mg Potassium: 137 mg Fiber: 1.7 g Sugar: 1.6 g Vitamin A: 182 IU Vitamin C: 3 mg Calcium: 15 mg Iron: 0.7 mg
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