I am not the mastermind behind these vegan fritters. I did a little editing to Chloe Coscarelli’s recipe in Chloe’s Kitchen for this. I do feel the fritters need a little something added on top, but her recipe calls for a tofu dip which is not soy-free. Instead I opted for this vegan French onion dip that I found at Wegmans with great success. Added to the side is a sauté of vegetables, and there you go, with a solid vegan meal for dinner.
For the Fritters:
· 4 medium size russet potatoes, peeled and cut into 1 inch pieces
· 2 leeks cleaned, white and light green parts only. (Trader Joe’s has a package that is already cleaned up which I highly recommend).
· 1/2 cup all-purpose flour
· ½ cup of extra-virgin olive oil, divided
· Sea salt and pepper to taste
· Dairy Free French Onion Dip (I used WayFare®)
· Place potatoes in a medium saucepan and fill it with just enough water to cover the potatoes. Heavily salt the water and bring to a boil. Let the potatoes boil until soft, about 7-10 minutes.
· Meanwhile, heat 4 Tablespoons of olive oil in a large skillet over medium heat and sauté leeks until soft and lightly browned. Season with salt and pepper.
· Drain potatoes and to a large bowl and mash. Add flour to the mixture and combine with salt and pepper.
· Add leeks to the mixture and combine until a soft dough forms. Form into small patties. (Mixture will be sticky).
· Wipe clean the skillet with a paper towel, and add the remaining olive oil. Heat pan on medium-high heat and pan fry each side of the fritter until golden brown in color.
· To serve, add a dollop of the French Onion Dip.
For the Green Beans
· 2 medium sweet onions, sliced
· 1 8 oz. pack of baby bella mushrooms, sliced
· 1 shallot, finely chopped
· ½ lb. (or so) of haricot vert (French green beans)
· 2-3 Tablespoons of extra virgin olive oil
· 1 Tablespoon of fresh parsley, chopped
· ½ teaspoon Za’atar spice
· 2 ½ teaspoon sweet onion sea salt (I used The Spice & Tea Exchange brand but you could substitute this with regular sea salt)
· Steam green beans until softened. Drain
· Meanwhile, heat a large skillet with the olive oil on medium-low. Sauté onions until softened, about 6-7 minutes.
· Add shallots and cook for another 1-2 minutes, being cautious not to burn.
· Add mushrooms and Za’atar to skillet and cook for another 4-5 minutes.
· Add drained green beans and salt to the skillet and cook for another 4 minutes or so to bring all the flavors together.
· Serve with chopped parsley.