{"id":2264,"date":"2014-09-16T23:47:00","date_gmt":"2014-09-16T23:47:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2014\/09\/vegetable-fritters-unfried\/"},"modified":"2022-08-24T23:32:48","modified_gmt":"2022-08-25T06:32:48","slug":"vegetable-fritters-unfried","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegetable-fritters-unfried\/","title":{"rendered":"Baked Carrot and Potato Fritters | Vegan Rosti Cakes"},"content":{"rendered":"\n

A healthier vegetable fritters recipe<\/em> — carrot and potato fritters<\/strong> that are baked, not fried. They are similar to rosti cakes without eggs and dairy, and make great vegan appetizers or snacks.<\/span> I actually love serving them for breakfast.<\/p>\n\n\n

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\"Carrot <\/picture><\/figure><\/div>\n\n\n

After school tea time snacks, when I was a kid, varied from French p\u00e2tisserie to deep fried fritters, not forgetting, when time permitted, Mum’s delicious carrot halwa<\/a>.<\/p>\n\n\n\n

Although we only had these greasy vegetable fritters only about once a week, thinking about them today make me cringe. While I do shallow or pan fry occasionally, deep frying is almost non-existent as a means of cooking in my kitchen nowadays.<\/p>\n\n\n\n

The only time that I do deep fry is when I am make these dal chili cakes<\/a> that I have yet to develop a baked version for.<\/p>\n\n\n\n

Deep fried fritters \u2014 (above mentioned) dal chili cakes, bhajis<\/a>, samoosas, assorted vegetable fritters or potato fritters to mention a few \u2014 are sold as a popular street food in Mauritius. Even though they are very much part of the food culture, I cannot bring myself to enjoy them with peace of mind.<\/p>\n\n\n\n

Food culture or not, I cannot resound to them anymore. A baked version of these potato fritters sounds a lot more appealing. And, turns out, they were even tastier.<\/p>\n\n\n\n

Baked Vegetable Fritters — Carrot and Potato Fritters Recipe (Vegan Breakfast or Appetizer)<\/h2>\n\n\n\n

For seasoning, I used Cool Runnings Seafood Seasoning<\/strong> that does not contain any seafood, it is a spice mix that is usually used to season seafood. I love it for its unique blend of spices. You can find it online here<\/a>. I’ve used it before in this delicious Wonton Soup<\/a>. <\/p>\n\n\n\n

Since I make oat milk<\/a> quite often (see the video about how I make oat milk at home<\/a>), I keep the oat pulp to use in this recipe, and other recipes<\/a> as well. If you don’t have this, you can easily replace the oat pulp with chickpea flour to keep these fritters gluten-free.<\/p>\n\n\n\n

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Spicy Bean Dipping Sauce<\/b><\/h2>\n\n\n\n

The spicy bean dip is made with white cannellini beans, paprika, chili paste, lemon juice, maple syrup, fresh ginger and nutritional yeast. It’s a nice twist to hummus.<\/p>\n\n\n\n

If you want a quicker version, use ready-made hummus with the chili paste, maple syrup and nutritional yeast (you actually don’t need a blender then). Dilute with water to a dipping sauce consistency. This takes the boredom out of hummus, although it is probably rare to get bored of hummus (at least in my case with a low-fat homemade version<\/a>).<\/p>\n\n\n

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\"Carrot <\/picture><\/figure><\/div>\n\n\n