Ever got a CSA box full of root vegetables and had no idea what to do with them? Problem solved: make fries! These fritters are so delicious that you will fall in love with every bite of these underutilized vegetables.
Super colorful, delicious, lightly sweetened fritters that are perfect as an impressive appetizer and a must 30 minutes From start to finish! We root for you to make this crispy root vegetable stir-fry soon!
This recipe starts with your sautéing Choice of root vegetables With onion, garlic, salt and pepper. This brings out their natural sweetness and accentuates their flavor!
For root vegetables, we like a combination of parsnips, rutabagas, beets, carrots and sweet potatoes. It’s a vibrant blend that shines together and makes you forget your least favorite vegetable is in there (sorry, parsnips)!
Next, we combine cooked quinoa with roasted vegetables, a chickpea “egg” (chickpea flour + water) for binding, salt to taste, and gluten-free flour (or all-purpose) to absorb moisture and promote crispiness. .
Then we transform them into patties, brown both sides in a skillet, and it’s fritter time!
We hope you like these fries! They are:
crisp
delicious
lively
Naturally sweet
balanced
& very tasty!
They make an amazing appetizer or side, especially topped with us 3-ingredient tahini sauce or Easy 5-Minute Microwave Hummus.
More delicious root vegetable recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 10 (fried)
- 1 ½ the cup Cook and cool the quinoa (1/2 cup dry quinoa yields ~ 1 ½ cups cooked)
- 1 the cup Chopped parsnip and/or rutabaga (We used 1/2 cup or 40 grams each)
- 1/2 the cup Shredded beets and/or carrots (We used 1/4 cup or 25 grams each)
- 1/2 the cup Sliced sweet potatoes
- 2 table spoon olive oil (more for frying)
- 1/2 the cup Chop onion (any color)
- 4 cloves Garlic*, minced
- 1/8 teaspoon each Sea salt and black pepper
- 2 table spoon gram flour* (or flaxseed meal)
- 2 table spoon the water
- 1/4 teaspoon Sea salt
- 2 table spoon Chopped parsley (optional)
- 2 table spoon The Minimalist Baker Gluten-Free Flour Mix (other GF mixes will work too // if not gluten-free, you can sub all-purpose flour)
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If you don’t already have cooked quinoa, prepare it at this point (on the stovetop or in an Instant Pot). Set aside to cool.
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Parsnips, rutabagas, beets, carrots and sweet potatoes use the coarse side of a box grater or the grater attachment of a food processor. Measure out 2 cups chopped vegetables (1 cup chopped parsnips + rutabaga, 1/2 cup chopped beets + carrots, and 1/2 cup chopped sweet potatoes — adjust if changing default number of servings).
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Heat a large rimmed skillet (we prefer cast iron) over medium heat. Once hot, add 2 tbsp oil (or water), onion and garlic. Season with 1/8 teaspoon each salt and pepper. Saute for 3-4 minutes, stirring frequently, or until the onion is soft and fragrant. Add the chopped root vegetables and saute for another 5-8 minutes, until the vegetables are soft.
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Meanwhile, make chickpea (or flax) “eggs” by combining chickpea flour (or flaxseed meal) and water in a small bowl. Stir to combine. Chickpea eggs should be a runny paste, whereas hemp eggs should be thick. Set aside.
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In a large mixing bowl, add the cooked vegetables, cooked and cooled quinoa, 1/4 teaspoon salt (adjust if changing the default number of seasonings), and parsley (optional) and stir. Then add the chickpea (or hemp) “egg” and stir. Finally, add the gluten-free flour and stir until combined. You should have a slightly sticky but moldable mixture. Add more gluten-free flour as needed if too wet.
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Using a 1/4-cup measuring cup or scoop, make thin (about 1/4-inch-thick) patties the size of your palm.
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Wipe out your large rimmed skillet and reheat over medium heat. Once hot, add a little oil to coat the pan and enough fritters to fit comfortably without crowding. Pan fry until golden brown, ~4-6 minutes on each side.
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Optional: For even crisper fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
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Serve hot with a garnish of choice, such as tahini sauce or hummus. Store leftovers, covered, in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat, in a 350-degree F (176 C) oven, or in the microwave until warm. If frozen, thaw before reheating.
*You can substitute ~1/2 tsp garlic powder for the 4 cloves of minced garlic, but add it later (while roasting the shredded vegetables) to prevent burning.
*Chickpea flour + water makes a chickpea “egg” for binding, but more GF mix can work in place of chickpea flour. Let us know in the comments if you’ve tried it!
*Nutrition information is a rough estimate calculated with chickpea flour, and without optional ingredients.
Worship: 1 fried Calories: 83 Sugars: 11.6 g Protein: 1.9 g Fat: 3.4 g Saturated Fat: 0.5 g Polyunsaturated Fats: 2.1 g Monounsaturated fats: 0.6 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 98 mg Potassium: 137 mg Fiber: 1.7 g Sugar: 1.6 g Vitamin A: 182 IU Vitamin C: 3 mg Calcium: 15 mg Iron: 0.7 mg