Oh my gosh guys. Today might just be the biggest day of the year. Possible EVER. Sugar and Cinnamon has officially started doing savoury! I can hear you thinking ‘but the name sugar and cinnamon suggests you know, sugar…and cinnamon…’ I knooow. But I thought that was a silly reason at the end of the day to not do something I’ve pretty much been thinking of doing since I started this blog.
This year I wanted to focus more on making healthy, wholesome recipes packed with loads of good for you things. In my real life I’ve actually started making savoury food all the time, as you can probably tell if you follow me on Instagram (I over-gram. I can admit it.) So I thought it was time to start sharing the successful recipes on here with you guys. Because everyone has to eat savoury food. You can try and live off cake, weetbix and toast, I did that very well all through school. But once you start making awesome stuff like these fritters it’s kind of hard to go back to those sad breakfast foods for lunch.
I think the photography is going to take a while to catch up in the savoury department…I did try and do some ‘stylistic’ swishing of sauce and fancy herb placement as you can see but fritters are hard. Fritters are just so ugly. They make up for it though by tasting amazing. Packed with pumpkin, carrot and zucchini as well as cumin and tumeric they’re so flavoursome! And the roasted garlic sauce…oh my goodness. I might of eaten the whole bowl while shooting photos…I’m not going to lie.
I’ve given quantities for the amounts of vegetables I used but you can sub in sweet potato, more or less carrot and zucchini, basically whatever you have really. I bet even corn would be nice! Just try and keep a good ratio of firm roots (carrot, potato, sweet potato) and the watery vegetables (pumpkin, zucchini, spinach). I used quinoa flour as a little experiment and they worked out so well! You can’t taste the difference at all. Feel free to sub back in plain white flour if that’s what you have though. And you can double or even triple the recipe too if you want, they’re so easy! I have a sneaky feeling they’d taste epic in a sandwich or burger as well.
I haven’t tried making these fritters without eggs but you could try flax as a binding substitute. If you do let me know how they go! Otherwise these fritters would be completely vegan friendly 🙂
Vegetable Fritters with Garlic Tahini Dipping Sauce:
350g grated zucchini (about 4)
350g grated pumpkin (1/4 large pumpkin)
250g grated carrot (4-5)
1 handful chopped coriander
2 shallots, finely sliced
2 tsp cumin
1/2 tsp each cinnamon and tumeric
100g quinoa flour
4 large eggs, or 4 tablespoons flax mixed with water
Olive oil, for frying
Mix everything together in a large bowl, seasoning with a little salt and pepper at the end. Heat a large fry pan with a good splash of the olive oil to shallow fry the fritters. Use a big spoon to scoop ladles of the mix (about 3-4 tbsp) into the pan. Using the back of a spatula, push down the fritters carefully so they are flat. Fry on each side for about 5 minutes, draining on a plate with paper.
For the dipping sauce:
Roast 4-5 cloves of garlic in the oven until soft in the middle, about 10 minutes.
Blend with 4-5 tablespoons of tahini and the juice of 2 limes.