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Title: Shredded Vegetable Fritters
Categories: Vegetarian
Yield: 4 Servings

1 sm Red onion; shredded
1 lg Sweet potato;
- peeled, shredded
1 Carrot; shredded
3 Scallions; minced
1 tb Fresh parsley; minced
1/2 c Oat flour
1 ts Baking powder
1/2 ts Ground coriander
1/2 ts Salt
1/4 ts Black pepper; freshly ground
1/4 ts Ground cumin
Neutral vegetable oil;
- for frying

Preheat the oven to 250?F. Combine the shredded onion, sweet potato,
and carrot in a colander. Press out the liquid and transfer the
vegetables to a large bowl. Stir in the scallions, parsley, flour,
baking powder, coriander, salt, pepper, and cumin, and mix well. If
the mixture is too dry, stir in a small amount of plain unsweetened
nondairy milk. If the mixture is too wet, sprinkle on a little flour.

Pour a thin layer of oil in a large nonstick skillet and heat over
medium-high heat. Scoop out a large spoonful of the vegetable mixture
and press against it with your hand to tightly pack. Place the
fritter in the hot pan and cook until golden brown on both sides,
about 4 minutes per side. Drain the cooked fritter on paper towels,
then transfer to the oven to keep warm. Repeat until all of the
vegetable mixture is used, adding more oil to the pan as needed.
Serve hot.

Notes:

You can vary the vegetables and seasonings in these fritters
according to your preference. A dash of curry powder or cumin will
change their character, as will substituting cilantro for parsley or
adding some minced hot chile. Serve with vegan sour cream,
applesauce, chutney, or salsa. Use a hand grater or the shredding
disk of a food processor to shred the vegetables. If you don't have
oat flour on hand, you can grind it yourself in a food processor
using rolled oats.

Recipe by Vegan Planet by Robin Robertson

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