Veggie Fritters with Creamy Avocado Cilantro Sauce

Name: Veggie Fritters with Creamy Avocado Cilantro Sauce
Cuisine: American
Ingredients: 3 cups mixed shredded veggies (use whatever you have left over from your week of detox cooking—a mix of cabbage, kale, carrot, and zucchini is colorful and delicious); ½ white onion, thinly sliced; ⅓ to ½ cup chickpea flour (depending on how wet your veggie mixture is, you might need a bit more or less); about 2 tablespoons water; salt; avocado oil; ½ avocado; ¼ cup soy-free vegenaise or aquafaba mayo; 1 clove garlic; ¼ cup cilantro; juice of 1 lime; water; pinch of cumin

Instructions

The last meal of detox week: You’re tuckered out, so you want it to be simple, and you’ve got random odds and ends left over that you need to use. A fritter, then. We took inspiration from our favorite fritters all over the world, including Jewish latkes, Japanese okonomiyaki, and Indian pakora. All of these include shredded veggies that are bound together and then fried until crispy on the outside and tender on the inside. We served ours with a creamy avocado cilantro sauce, because a dip always makes it way more fun.

Updated at: Thu, 21 Nov 2024 18:05:33 GMT