Vegan Vegetable Fritters
Deep fried julienned potatoes, sweet potatoes, carrots, and onions.
Servings: 4
Ingredients
- 1 Potato Russet
- 1 Sweet potato
- 3 Onions large
- 2 cups Carrots matchstick
- 1 Tbsp Garlic powder
- ½ cup Flour
- ½ cup Corn starch
- ½ tsp Salt
- 1⅓ cup Water cold
- Vegetable oil for frying
Soy Dipping Sauce
- ¼ cup Soy sauce
- 1 Tbsp Rice vinegar or white vinegar
Instructions
- Julienne the vegetables with a knife or a mandoline. Cut potato, sweet potato, and onions to 1/4 inch in width and thickness and 2–3 inches in length. Also julienne the carrots if you did not buy pre-cut matchstick carrots.
- Put the julienned vegetables in a large mixing bowl and add flour, corn starch, garlic powder, salt, and cold water. Mix all the ingredients together until the water, flour, and corn starch form a smooth batter.
- Pour oil into a deep fryer or a skillet. The oil should be at least 1.5 inches deep to deep fry the fritters. Preheat the oil to 350ºF on medium heat.
- Form each fritter by gently dropping about ⅓ cup of the vegetable batter mixture into the oil. Deep fry the fritters for 10 minutes. If cooking on a skillet, turn them over halfway through. Place fried fritters on a wire rack or on a plate lined with paper towels to drain any excess oil. Keep the fritters warm in a 250ºF degree oven until ready to eat. Fry all the fritters in batches, as needed.
- Mix soy sauce with rice vinegar or white vinegar to make the soy dipping sauce. Serve vegetable fritters with the dipping sauce on the side.
Notes
Leftovers can be frozen and reheated in an oven or air-fryer.