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Savory Batters: Brussels Sprout Fritters

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Well this is an exciting first! Ladies and Gentlemen, the first Batter Matters savory post! I'm especially excited to share this with the Internets because I do way more savory experimentation in the kitchen then I do sweet, but sadly none of them have ever fallen under the category of batter or dough. Until FRITTERS. Why didn't I think of this before?

These were inspired by a recipe featured on TheKitchn that originally called for a couple eggs, goat cheese and Parmesan. I didn't have any of those things, and frankly didn't need them. After an initial  attempt to keep these fritters together with a hodge podge of tofu, oil, panko, and soy flour, I decided to start from scratch and try a more simplistic approach. One of my favorite ways to eat brussels sprouts is roasted with a smattering of tamari and olive oil. So with that flavor palette in mind, I added garlic, ginger, and a touch of lemon juice to round out this Asian Fusion style fritter. I ate mine with Tahini Sauce (a la Trader Joe's), but I bet a mixture of vegenaise and sriracha would be delicious as well.

Asian Fusion Brussels Sprout Fritters

Ingredients
1 tsp minced ginger
2 cloves minced garlic
1-2 shallots, thinly sliced
2 c. shredded or thinly sliced brussels sprouts
1 tsp tamari
½ tsp lemon juice
6 TBSP soy flour + 6 TBSP water, whisked to form a loose paste

In a large bowl toss together the shredded brussels sprouts and shallots. In a small cup combine the garlic, ginger, tamari, and lemon juice, then drizzle this mixture over the shredded veggies, making sure things are evenly coated.

Whisk together the soy flour and water to combine a paste, dump it on top of your brussels sprout mixture, roll up your sleeves and start mixing everything together with your hands. This part is really important for keeping your fritter batter together when these cook, so make sure you keep gathering loose veggie shreds from the bottom of the bowl so that everything is incorporated. Let the batter sit while you prepare your pan.

Pour enough oil into a (preferably) cast iron pan to totally cover the bottom. I used sunflower seed oil, because it has a higher smoking point. Heat the oil at medium high--it's ready to be used when you flick a little water in there and the droplets dance across the pan.

Carefully form your fritters, making sure that they're no more than ½ an inch thick. Gently place them in the oil and cook until browned on both sides. [I found that these flipped more easily if I used a plastic spatula rather than my silicone, because it allowed me to scrape the crunchy bits off the pan.]

 When the fritters are done, carefully remove them from the pan and place them onto a double layer of paper towels for about a minute to sop up any excess oil. Plate, drizzle with your preferred sauce, and enjoy!

Vegan Bawlmer Bomb Pie

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Brown Sugar Cherry Walnut Scones

Once upon a time, in my youth, I had the best bagel ever. Topped with brown sugar, walnuts, and plump dried cherries, it never needed butter or cream cheese, it was always perfect slightly toasted. Its one of those flavor combinations that has stayed with me throughout the years and though I've occasionally tried to replicate it in various things, it never really had the same appeal. Until one fateful Sunday morning, when it became the best SCONE on planet earth.

 
I knew this was going to be amazing as soon as I mixed the wet and dry ingredients. [A word to the wise, people: make sure your baking powder isn't expired!! because it makes such a big difference in whatever you're making. I know, duh, but when was the last time you actually checked the date on the container?] The batter was airy and light, and when I mixed in the sugared walnuts, crunchy bits flaked off and dotted the entire batter. The result is a seriously gorgeous scone: crunchy on the outside, incredibly soft and fluffy on the inside, with plump cherries and sugared walnuts in each bite.

Brown Sugar Cherry Walnut Scones
Adapted from Vegan Brunch

Ingredients

1 c. raw walnut pieces

½ c. brown sugar

2 TBSP Earth Balance margarine

1 c. tart dried cherries

1½ c. almond milk

2 tsp apple cider vinegar

3 c. flour

2 TBSP baking powder

½ tsp salt

½ c. granulated sugar

½ c. vegetable shortening

2 TBSP vegetable oil

2 tsp vanilla extract

Preheat the oven to 375, and line two baking sheets with parchment paper. Place an extra sheet of parchment on the counter top for the sugared walnut mixture to cool on.

In a medium sized saucepan, melt the 2 TBSP Earth Balance on medium heat. Add the walnuts, stirring to coat, and then add the brown sugar. Allow the sugar to get a little bubbly as you stir to coat the walnuts, but be careful that the sugar doesn’t burn! I kept my mixture over heat for 1-2 minutes, max. Spread the nuts out in one layer on that extra sheet of parchment to cool.

In a small bowl combine the almond milk and apple cider vinegar, and allow the mixture to curdle.

In a large bowl combine the flour, baking powder, salt, and sugar. With a pastry cutter, or your fingers, cut in the vegetable shortening until the mixture looks like little pebbles. Make a well in the center of the mixture and add the curdled almond milk, vegetable oil, and vanilla, and gently mix until everything is moistened. Carefully fold in the cherries and sugared walnuts.

Using an ice cream scoop, drop the batter onto the baking sheets and top with a sprinkling of brown sugar. Bake for 20-22 minutes. These are especially good fresh out of the oven, but they also stand the test of time if you're an alien and you want to wait until later.

Vegan Berger Cookies

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