Beignets de légumes-racines
Makes 6-8 fritters
Fritters
- 1 parsnip (see note)
- 1 potato
- 1 small beet
- ½ large or 1 small sweet potato
- 1 green onion, roughly chopped
- 2 garlic cloves, crushed or finely minced
- ¼ tasse oat flour
- ¼ tasse Just Egg
- 1 c. à thé baking powder
- ½ c. à thé paprika
- ½ c. à thé turmeric
- ¾ c. à thé sel
- ⅛ c. à thé pepper
- Fresh dill, chives or green onions, for garnish
Lemon Tahini Sauce
- ½ tasse tahini
- 3 c. à soupe lemon juice
- 1 c. à soupe maple syrup
- 1 c. à soupe mustard, preferably whole-grain
- 2 c. à soupe water
- Salt & pepper, to taste
Équipement
Grater or spiralizer
Fine strainer or cheesecloth
Plaque de cuisson
Blender or whisk
01 / 05
Râper les légumes-racines
Preheat oven to 400°F. If preferred, peel the root vegetables. Grate, shred or spiralize the parsnip, potato, beet and sweet potato. Using a fine-mesh strainer or cheesecloth, squeeze as much liquid out of the vegetables as possible. The more liquid you remove, the crispier the fritters will be. You should be left with about 2 cups of shredded vegetables. Combine with the garlic and green onion in a large bowl.
Note: Use any mix of root vegetables, including parsnips, carrots, turnips, potatoes, sweet potatoes, beets and celery root. Just aim to have 3 packed cups total once shredded.
02 / 05
Mélanger la pâte
In a separate bowl, whisk together the oat flour, Just Egg, baking powder, paprika, turmeric, salt and pepper. Fold the shredded vegetables into the batter until evenly coated.
03 / 05
Former les beignets
Line a baking sheet with parchment paper. Place about 2 tablespoons of mixture onto the tray and flatten into a patty-like shape with your hands. Repeat with the remaining mixture. Place in the oven for 30-35 minutes or until the edges are crispy.
04 / 05
Préparer la sauce tahini au citron
While the fritters bake, combine the tahini dipping sauce ingredients in a blender, or whisk thoroughly in a bowl.
05 / 05
Garnir et servir
Serve the fritters while they are fresh, warm and crispy. Garnish with fresh dill and a side of lemon tahini sauce for dipping. Reheat leftover fritters in a toaster oven.
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