Vegetable fritters are one of the easiest plant-based dishes to make, but mastering your own recipe takes a little bit of time and effort. If you’re constantly dealing with mushy fritters that lack the perfect crisp, these useful tips will help you elevate your current recipe.
Flour Balance
Flour is often used to bind the ingredients you’re using together, but you should tread lightly when adding it to your batter. Perfect balance is crucial, because your fritters will look soggy if they lack flour, but using too much of it will ruin their signature frisky texture.
No Water
The first veggies that come to mind when someone mentions plant-based fritters are eggplant and zucchini. The tricky part about them is their high water content, so it’s important to properly drain them before cooking. Most recipes recommend grating and salting your zucchini, letting it drain for at least half an hour, and then squeezing the water out of them.
Keep It Cold
Cold ingredients can improve your recipe for vegetable fritters, and you should consider keeping your batter in the fridge for some time before using it. This step will slow the development of gluten and give your fritters a better texture, and you should do the same with eggs if your recipe isn’t 100% plant-based.
