I’ve been wanting to make the zucchini and tomato fritters I found in my vegan cookbook for a while. Even for omnivores, the Veganomicon cookbook is incredible. I’ve gotten biscotti, cakes, side dishes, etc out of there and so long as I “forget” to mention that they are vegan everyone loves them. The zucchini and tomato fritters were something I stumbled across, they sounded great, so I tried them – slightly altered as usual, but it worked.
The base was a little harder. I took one package of firm tofu, drain it and chopped it up. Into the food processor it went with three cloves of garlic, about a quarter cup almonds, a hand full of panko breadcrumbs, the juice of half a lemon, some fresh herbs from the garden (in this case dill, oregano and mint) and salt, pepper, tomato paste. The pepper was a hot blend Bob likes.
Today I heated a frying pan, added olive oil and fried tablespoons of the mixture that I coated in more panko. They are delicate, but if you just leave them and only flip once, they seem to come out ok.
Bob really liked them and asked me to make them again and I have to say, I was happy with them – lots of flavor and a good texture with the tomato chunks and the crunch of the breadcrumbs. It was a really great side that I could turn into a main dish pretty easily.
All in all a success and not too bad for a Tuesday night!