Brasserie Blanc

Vegan winter vegetable fritter recipe

For the pumpkin chutney:
2 medium onions, diced
60g fresh ginger, peeled and grated
4 red chillies, deseeded and finely sliced
2 tbsp yellow mustard seeds
250ml cider vinegar
700g Bramley apples, peeled, cored and diced
1.2kg pumpkin (1kg once peeled and deseeded) cut into 1cm cubes
225g caster sugar
1 tsp salt
For the pumpkin puree :
50ml olive oil
1 small onion, finely diced
½ tsp fennel seeds
½ tsp red chilli, deseeded and finely chopped
Sprig of thyme
250g pumpkin, cut into 1cm cubes
For the fritters:
¼ white cabbage, finely sliced
¼ red cabbage,finely sliced
¼ celeriac, coarsely grated
1 medium carrot, coarsely grated
1 beetroot, peeled and coarsely grated
1 medium potato, peeled and coarsely grated
125g gram flour
½ tsp salt
½ tsp cayenne pepper
1 tsp madras curry powder
4 tbsp oil
You will also need:
Sterilised jars for the leftover chutney

Vegan winter vegetable fritter recipe

Serves 4

These golden fritters are 100% delicious and 100% vegan. Perfect for dinner parties or as a tasty mid-week treat, give them a go at home, or if you’d rather, try them at our brasseries this month on our February set menu.

Method
  1. To make the chutney, place all the ingredients except for the salt and sugar into a casserole pan with a lid. Top up the pan with enough water to cover the ingredients.
  2. Bring to the boil, reduce the heat and simmer, with the lid on, for 20 mins or until the pumpkin is tender. Remove the lid and stir in the sugar. Continue cooking on a gentle heat for a further 20 mins, stirring occasionally, until the liquid has reduced to a syrup. Add the salt and divide amongst sterilised jars.
  3. For the puree, heat the oil in a pan and gently fry all of the ingredients for 4-5 mins over a medium-low hear. Season with salt and freshly ground black pepper.
  4. Cover the pan with a lid and continue to cook for a further 10-15 mins, or until tender. Leave to cool for a few minutes and then transfer to a food processor. Blend to a smooth puree, season to taste and set aside in a warm place.
  5. Place all of the fritter ingredients in a bowl and mix thoroughly, making sure the vegetables are coated in a thin later of the flour and spice mix. Add 2 ½ tbsp water and mix again. To test the fritters, shape a small handful into a ball. It should stick together, if it doesn't then add a little more flour.
  6. Heat the oil in a large, non-stick frying pan over a medium heat. Shape a handful of the mixture into a ball and place into the pan. Flatten the ball with a spatula and repeat with 3 more balls of mixture. Fry for 2-3 mins on each side or until cooked through and beginning to turn brown and crispy.
  7. Transfer the fritters to a baking tray lined with kitchen towel and continue cooking the rest of the fritters in batches until all of the mixture is used up. You can keep the fritters warm by putting them in a low oven whilst your fry the others, if needed.
  8. To serve, divide the puree between 4 plates and top with the fritters. Serve with pumpkin chutney.
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