You read that right indeed. Sometimes it gets so challenging to make the perfect recipe. There are so many variables, with what the result can turn out to be, and to be honest, I’d like to be of inspiration more than just leave you with a list of perfect measurements for a perfect result. Let’s be serious here, how many of you really perfectly follow recipes when handed out? Exactly.
So here we are with what I am calling a non-recipe with rough measurements and guidelines for you to get into your kitchen, don’t be afraid of experimenting a little, and trust the chef in you to decide what works better.
Came out with these in my friend’s kitchen up in Leicester Uk. She’s an amazing Yoga teacher and a speechlessly caring person, and that’s me being silly in her home.
The Non-Recipe method:
In a colander grate 4 to 6 small-medium potatoes and 1 big courgette.
Squeeze all of the water out then transfer it to a bowl. Add a couple of spoons of flour ( spelt, all-purpose are good options), nutritional yeast, salt, black pepper, a bunch of chives, and grate 1-2 cloves of garlic. You want a batter that is together, a little stiky and that can be spooned out.
Mix with hands and fry flat in a hot pan with a good glug of sunflower oil ( can use olive, rapeseed, avocado oil, whatever you have on hand)
Fry until golden and crispy on one side then flip.
In a bowl add a few tbsp of unsweetened yogurt ( coconut- soy- oats…) and a big piece of vegan feta crumbled. To that add black pepper, salt, juice of about 1/2 lemon, zest of 1 lemon a little water to make it slightly runny, and any other extra herbs you have on hand. Dill, parsley, chives, basil, mint … literally anything you like.
Serve the fritters hot with the feta dip on top and pickled red onion if you have them or some sourcrauts.
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