Faux Fish Fritters
Drain a can of artichoke hearts and hearts of palm, chop small and toss into a bowl. Add in 1 1/2 tbsp of minced nori sheets, 1/2 tsp of sea salt and garlic powder; mix all together.
In a frying pan heat up 1 tbsp of olive oil on medium heat and toss in 1 minced shallot, 3 green onions chopped and 2 minced garlic cloves. Fry until fragrant and add in 1 tbsp of of Old Bay Seasoning, 1/2 tsp of: paprika, fresh thyme & cracked black pepper. Let cook for a min before adding in the contents of the bowl and one drained can of peas & carrots. Cook for about 5 min and remove from heat and let cool.
In a large bowl add 1 1/2 cups of unbleached flour, 1/2 tsp of baking powder and pinch of salt. Sift together then slowly mix in 1 1/3 cups of water. Once mixed into a paste add in the frying pan contents and mix together.
In a wok or deep frying pan heat up 1” of coconut oil. On high heat. When the oil bubbles around a wooden spoon it is ready. Take a spoon full dollop and place into the oil and cook until golden brown and then flip until the same on both sides. You can cook a few at a time; remove with a slotted spoon and place on a plate covered in paper towel to absorb the extra oil. Let cool and serve to some friends.
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