Ingredients
Wet Ingredients
- 1 tbsp ground flax (or chia) seeds
- 45 ml / 3 tbsp water (for flax egg)
- 30 ml / 2 tbsp lemon juice
- Approx. 100 ml / 7 tbsp water (added to batter)
- Oil for frying
- Vegan crème fraiche or cashew cream, to serve
Vegetables and Herbs
- 280 g / 2 cups defrosted petit pois or green peas, divided
- 50 g / 1¾ oz (4 leaves) kale leaves, de-cored
- Large handful of coriander
- 2 small spring onions / scallions, chopped roughly
- 1 large garlic clove, peeled
Flavorings and Seasonings
- Zest of 1 lemon
- 2 tsp shiro / white miso paste
- ½ tsp fine sea salt
- A good grind of black pepper
Dry Ingredients
- 1 tsp baking powder
- ¼ tsp baking soda
- Approx. 70 g / ½ cup rice flour
Instructions
- Prepare Flax Egg: Mix the ground flax seeds with 45 ml (3 tbsp) of water in a small bowl. Set aside to thicken, allowing it to form a gel-like consistency which acts as an egg substitute.
- Process Vegetables and Flavorings: In a food processor, combine half of the green peas, kale leaves (de-cored), coriander, spring onions, garlic clove, lemon zest, lemon juice, shiro miso paste, sea salt, and black pepper. Process until the mixture is evenly minced and well combined.
- Mix Batter: Transfer the processed mixture to a large mixing bowl. Add the thickened flax egg, the remaining half of the peas, rice flour, baking powder, baking soda, and about 100 ml (7 tbsp) of water. Stir until fully incorporated into a thick batter.
- Chill Batter: Place the batter in the refrigerator for 60 minutes. After chilling, the consistency should resemble a very thick pancake batter. Adjust by adding a bit more rice flour if too runny, or 1-2 tbsp water if too thick.
- Heat Oil for Frying: Pour oil into a medium frying pan to a depth of about 1.25 cm (½ inch). Heat over medium heat until hot but not smoking. Alternatively, for a less oily option, use a non-stick pan and lightly brush with oil, noting the fritters will be less crispy.
- Fry Fritters: Spoon heaped portions of batter into the hot oil, flattening gently with the back of the spoon. Fry undisturbed for 3-4 minutes until the bottom is set and golden. Carefully flip and fry for another 3 minutes on the other side. Avoid overcrowding to maintain oil temperature and prevent sogginess.
- Drain Excess Oil: Transfer cooked fritters onto a plate lined with kitchen towels to absorb excess oil and keep them crisp.
- Serve: Serve the fritters immediately warm with a side of seasoned vegan crème fraîche or cashew cream. Garnish with chopped coriander and optionally drizzle with chili oil or chili chutney for a spicy kick.
Notes
- For best results, use defrosted frozen peas (petit pois) for sweetness and texture.
- You can substitute the rice flour with chickpea flour for a nuttier flavor.
- Do not overcrowd the pan while frying to ensure crispiness.
- The flax egg acts as a binder; letting it thicken properly is essential for the batter consistency.
- Leftover fritters can be reheated in a skillet or oven but are best enjoyed fresh.
- Feel free to adjust seasoning to taste, especially salt and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
