Is it possible to golden, crispy fritters without frying them? It certainly is. A unique mixture of ingredients including cauliflower and quinoa create the ideal crisp texture for these fritters inspired by the flavors of Provence, France. This is a variation of a recipe from Vegetarian Times.
Fritters de Provence
1/4 cup quinoa
2/3 cup low-sodium chicken broth
1/4 tsp. salt
1/2 cup roasted cauliflower florets, cut into small pieces*
1/4 cup liquid egg substitute, plus more as needed
1 tsp. herbes de provence
1/4 cup fresh gluten free crumbs (about 1 slice of sandwich bread)
4-5 kalamata olives, pitted and chopped
2 tsp. capers, chopped
1/4 tsp ground black pepper
Balsamic Vinegar, for topping
1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
2. Heat a small saucepan over high heat. Add quinoa, and cook 1-2 minutes, or until quinoa begins to pop, stirring constantly.
3. Add chicken broth and salt. Bring to boil. Cover, reduce heat to medium-low, and simmer 12-15 minutes or until broth is absorbed.
4. Mix quinoa, cauliflower, 1/4 cup of egg substitute, herbes de provence, breadcrumbs, capers, olives, and pepper in a medium bowl. Stir to combine. Add 1-3 tsp. of liquid egg susbtitute if necessary, to bind mixture together.
5. Shape mixture into 6 patties (patties will be delicate), and place on prepared baking sheet.
6. Bake until fritters are golden brown, 14-16 minutes. Drizzle with balsamic vinegar prior to serving.
Nutrition Information--approximately 160 calories per serving (3 fritters)
*Roast cauliflower at 400 degrees for 35-40 minutes or until beginning to brown. Stir halfway through.