Snackathon Platter – Vegan & Gluten-Free Fritters
For the Batter
For the Fritters
For Dipping Sauces
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Introduction to Snackathon Platter
Anup introduces the concept of a 'Snackathon Platter' featuring vegan and gluten-free snacks, highlighting the variety available beyond typical party options.
Introduce Ingredients
Anup presents the main ingredients for the platter: chickpea flour, rice flour, and a selection of vegetables including cauliflower, potatoes, onions, tofu, beetroot, sweet peppers, and a pre-boiled mashed vegetable mix.
Prepare Cauliflower Florets
Prepare cauliflower florets by leaving them whole for dipping into the batter.
Slice Potatoes
Slice potatoes into thin, flat pieces to ensure quick and even cooking when deep-fried.
Prepare Onion Rings
Slice onions into thick, round pieces. Separate the layers to create individual onion rings for frying.
Slice Tofu
Slice the block of tofu into rectangular pieces suitable for dipping and frying.
Prepare Sweet Peppers
Cut sweet peppers (yellow and red) in half and remove the seeds. Optionally, stuff the pepper halves with the mashed boiled vegetable mix for a unique fritter.
Slice Beetroot
Slice beetroot into thin, flat pieces, similar in thickness to the potato slices, for optimal frying.
Form Veggie Balls
Take the mashed boiled vegetable mix (potatoes, carrots, peas) and form them into small, golf-ball-sized balls.
Prepare the Batter
In a bowl, combine 1 cup chickpea flour, 1 cup rice flour, 0.5 tsp turmeric, 1 tsp smoked paprika, and 1.5 tsp salt. Gradually add water, mixing continuously, until the batter reaches a smooth, custard-like consistency. Ensure it's not too thick or too thin.
Heat Frying Oil
Heat vegetable oil in a deep fryer to 160°C (approximately 320°F) (320°F (approximately 160°C)).
Batter and Deep-Fry Vegetables
Dip each prepared vegetable piece (potatoes, cauliflower, stuffed peppers, onion rings, tofu, beetroot, veggie balls) into the batter, ensuring it's fully coated. Carefully place the battered vegetables into the hot oil. Fry for approximately per batch until they are golden brown and crispy.
Serve and Taste
Arrange the freshly fried Snackathon Platter on a serving board. Serve with two dipping sauces: a homemade tomato and pepper salsa (made from grilled and chopped tomato and pepper) and a mint yogurt (prepared by mashing mint leaves with sea salt and olive oil, then mixing with plant-based yogurt). Anup tastes the veggie ball fritter, noting its crunch, and then tries another with the mint yogurt dip.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- Experiment with different vegetables like broccoli
Zucchini, or sweet potato.
- Adjust spice levels in the
Adjust spice levels in the batter or sauces to personal preference.
Helpful Tips
Small details that can improve the final result.
Your Notes
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