Vegan Cook-Along | Potato Zucchini Fritters

Jordan from Bloomingfoods shows us how to make seasonal potato zucchini fritters with a rainbow chard slaw.

If you make this recipe, post a picture on Instagram and tag @bloomingveg #bloomingveg !

Full recipe at the bottom of this post.

POTATO AND ZUCCHINI FRITTERS

INGREDIENTS

 

  •  3 cups of shredded (and seeded) zucchini
  • 3 cups of shredded yukon gold potato
  • 3 cups of Ians Brand Gluten Free Bread crumbs
  • 3/4 cup Bobs Red Milll GF flour
  • Ener-G Egg Replacer (3 eggs)
  •  3 T Franks Red Hot Sauce
  • 2 t minced garlic
  • 1/2 t salt (top with salt after frying if needed)
  • 1t black pepper
  • 2oz GO VEGGIE! Vegan parmesan

 

 

ASSEMBLY

—After seeding and shredding your zucchini add 1/2 t salt and mix into the zucchini to help remove excess water, after 10-15 min drain excess water  place in a bowl lined with paper towels or cloth and “press” the zucchini to wring out extra moisture (a mesh colander also works)

—Once you have shredded your potatoes rinse them in a colander under cold water to remove excess starch, let thoroughly dry

—Combine all in ingredients in a large bowl and mix with hands until mixture is uniformly mixed

—In a medium to large frying pan start heating up 2 cups of your preferred frying oil (choose an oil with a high smoke point)

—Portion batter into 3oz balls, flatten the portions in between palm to make a pancake shape

—Begin frying them in oil until a nice golden brown crust is achieved on both sides

—Optional (demonstrated in video): Bake the fritters on an oiled sheet pan for 10 min at 350 and then flip them and give them an additional 10 min

—Set potato fritter on wire rack to cool

 

RAINBOW CHARD SUMMER SLAW

INGREDIENTS

 

  • 2 bunches of rainbow chard
  • 3 cups of shredded red cabbage
  • 6 green onions
  • 1 cup shredded carrot Dressing
  • 1 cup red wine vinegar
  • 1/2 cup lemon juice
  • 2 seeded Jalapenos
  • 3T Smooth Dijon Mustard
  • 2T Evaporated Cane Juice
  • 1t salt
  • 1t black pepper
  • 1 cup expeller pressed organic canola oil

 

—Remove only the bottom 2-3” of the chard stalk and slice chard into 1 cm segments

—Thinly slice green onions

—Combine all veggies in a large bowl

—To assemble the dressing start by throwin’ all ingredients (except oil) into a food processor and combine until smooth   —Through the opening at the top of the food processor slowly add the oil until thoroughly emulsified —Combine dressing with veggies and set aside for at least 20 min to let the chard macerate

 

SHOPPING LIST

All ingredients are available at Bloomingfoods

  • 4-5 zucchini
  • 6-7 Yukon Gold potatoes
  • Ian’s Gluten-Free bread crumbs
  • Bob’s Red Mill Gluten-Free flour
  • Ener-C Egg Replacer
  • Franks Red Hot Sauce (or favorite hot sauce)
  • Garlic
  • Salt
  • Black pepper 
  • GO VEGGIE! Vegan parmesan
  • 2 bunches rainbow chard
  • Small head red cabbage
  • 1 bunch green onions
  • Shredded carrots (1 pkg. or 2-3 carrots)
  • Red wine vinegar
  • Lemon juice
  • 2 jalapeños 
  • Smooth Dijon mustard
  • Evaporated cane juice (organic cane sugar)
  • Expeller-pressed organic canola oil (spray canister if baking)


Leave a Reply

Your email address will not be published. Required fields are marked *