Serve these crispy, red fritters from the Five Ingredient Vegan cookbook hot with cooling vegan yogurt and a juicy wedge of lemon—as you imagine you’re lounging on a Greek island with views of crystal blue waters.
What you need:
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon dried oregano
1 cup cherry tomatoes, roughly chopped
½ cup flat-leaf parsley, finely chopped
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ cup cold water
4 tablespoons sunflower oil
What you do:
- Into a mixing bowl, add flour, baking powder, and dried oregano and stir. Add tomatoes, parsley, salt, and pepper, and stir again. Add cold water and mix until a thick batter is formed.
- In a frying pan over medium-high, warm oil until hot. Carefully drop tablespoons of batter (up to four at a time, to avoid fritters touching and merging) and cook 1 minute until golden and crisp. Carefully flip fritters and cook on other side. Drain on paper towels, then repeat cooking process until all batter has been used. Serve hot.
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