Tempeh Veggie Fritters
About the recipe
Tempeh Veggie Fritters
GF | DF | NF | RSF - Contains egg and soy and sesame
- Large bowl
- Whisk
- Cutting board and knife
- Grater
- Measuring Spoons
- Frying Pan
- Cooking Oil/Fat
- Spoon
- Spatula
- Paper Towels
- 110g tempeh of choice
- 1/2 cup grated carrot with juice squeezed out
- 1/2 cup grated zucchini with juice squeezed out
- 2 garlic cloves
- 2 eggs
- 1/2 tsp paprika
- 1 tbsp sesame seeds
- 3 tbsp flour of choice
- 1/4 tsp salt if appropriate
- 1 tbsp fat/oil of choice for frying
Crack the eggs into a large bowl and whisk well
Finely chop the tempeh and add that to the bowl also with the grated carrot and zucchini
Finely grate in the garlic cloves and add the sesame seeds, paprika, salt if using and flour of choice. Mix well to combine
Preheat a frying pan over a medium - high heat and add in 1/2 of the cooking oil/fat of choice
Once the pan is hot, begin spooning in the batter to form fritters. Fry for roughly 3 minutes on each side until golden and cooked within. Repeat this process until all of the batter has been cooked
Able to be frozen: yes but will change the texture
Age Appropriate: When tolerating egg, soy and sesame (allergens)
Recipe for Boob to Food by Jane Houston
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