chelsea'srecipes

6-8 cups total shredded root veggies- I used
1 large black radish 

1 medium sweet potato 

3 large carrots 

4 small white potatoes

2 small Shallots - diced

2 tbsp maple syrup 

s & p to taste

2 cups garbanzo bean flour 

1 1/2 cups almond milk 

1/4 cup or so canola oil for frying 

1/4 cup vegan mayo
2 tsp shiracha sauce
 
assembly:
 pre heat oven to 350*

Fit your food processor with the grater attachment- run all scrubbed veggies through the grater. Alternatively, veggies can be grated by hand.

In a large mixing bowl, combine diced shallots, maple syrup, salt & pepper , garbanzo bean flour & almond milk- stir until well mixed. Add grated veggies and fold into the batter ensuring everything is well mixed together.

Place a baking sheet in the pre heated oven.

Heat oil in a rimmed saute pan - a generous 1/2 cup at a time, with your hands form veggie mixture into patties. Place patties in heated oil (careful not to overcrowd) and pan fry each side until golden brown. Transfer fritters to the baking sheet in the oven.

Once all fritters  have been pan fried and placed onto the baking sheet bake for 15- 20 min - if needed flip halfway through cooking to prevent one side from becoming overly crisp. I used a stone baking sheet and did not need to flip- you can also place a raised wire rack onto your baking sheet and bake the fritters on the rack which will allow the heat to evenly move around the entire fritter.

Remove fritters from oven and serve immediately. Can be stored in the fridge for up to 4 days and reheated in the toaster oven, oven or microwave.

While the fritters are baking, make the aioli simply by combining all ingredients in a bowl and mixing well- adjust the siracha adding more or less to your liking.