Crispy Vegetable Fritters



“It is always tough to get kids to enjoy eating vegetables but with this recipe it’s easy. It’s as though these veggies have been given a makeover. They aren’t just stuffed in a spring roll or pureed in a soup. These Crispy Vegetable Fritters are easy to make and are great way to give kids fuel for the day.” – Chef Corbin

Crispy Vegetable Fritters with Cilantro, Ginger, and Coconut Chutney

Ingredients for Fritter Mix
2 cups chana or chick pea flour
½ tbsp. grated fresh ginger root
1 garlic clove - minced fine
1 cup chopped fresh spinach
1/4 cup julienne raw carrot
1.4 red pepper - julienne
1/2 cup julienne onion
1/4 tbsp. ground cumin
salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2 - 3/4 cup cold watercanola oil for frying

Method
Combine all ingredients except the water in a small mixing bowl. Add the cold water to bind the vegetables with the flour- a thick paste will form. Be careful not to over mix. Pre-heat canola oil in a heavy bottom cast iron skillet - enough to fill skillet to 2 inches.Heat the oil to 350˚F.

Drop large fork fills of the battered vegetables (approx. 2 inches in diameter) into the hot oil and fry until golden brown, crispy, and cooked through, approximately 4 minutes. Remove from heat, drain on absorbent paper and season with sea salt. Serve with your favorite dipping sauce or coconut ginger chutney.

Ingredients for Coconut Ginger Chutney
1 cup fresh cilantro
1 1/2 tbsp. grated ginger root
1/2 cup grated unsweetened coconut
1 cup coconut milk
1 birds eye chili
1 tbsp. brown sugar

Method
Combine all ingredients in a blender and puree until smooth.

Chef Corbin Tomaszeski C5 Restaurant (Royal Ontario Museum)

Toronto’s top chefs are sharing their personal, childhood-inspired school lunch recipes. Their only ask: as you make these lunches for your children, please consider donating to the Angel Foundation for Learning. Just one $5 donation can feed a child breakfast for an entire week.

Chef Corbin, executive chef at C5 Restaurant, has over 20 years of experience in some of the country’s finest restaurants. From 1997 to 2011, he served as executive chef at Holt Renfrew in both Edmonton and Toronto. Corbin can also be seen as a host and food expert on such television shows as Dinner Party Wars, Restaurant Makeover, and Crash My Kitchen on Food Network and HGTV Canada.

  

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