Tag Archives: plantbased

Sides

Onion Fritters

Why onion fritters?

For some reason, we go through so many onions in our house. I don’t think there are many recipes that are missing that vital ingredient. So what do you do when you have too many onions? You make the onion the main ingredient! I know, just stay with me here on this, I promise it will be worth it.

My daughter loves fritters of almost every kind, and she loves onions, so we decided to take our zucchini fritter recipe and make onion fritters!

What do you need?

  • 2 1/2-3 cups of onions
  • 3/4 cups of non dairy milk (unflavored and unsweetened)
  • 3/4 cups of all purpose flour
  • 2 tsp baking powder
  • 2 TBSP corn meal (make sure it isn’t corn meal mix because that has sugar added)
  • 1 TBSP sugar
  • 1/2 tsp pink salt (plus more to sprinkle on top)
  • 1/4 cup of chives (fresh or dried)
This might look too wet, but it is actually the perfect consistency!

How to make your fritters!

  • Add vegetable oil to a cast iron pan and heat it to med high (trust me, you will want to replace all your pans once you start using cast iron)
  • Cut up your onions. Start with 2 1/2 cups and add more if you think your mix is too runny
  • In a large bowl mix together all of your ingredients (or use a large plastic drink pitcher because kitchen hacks are epic and awesome. You’ll love this later when you go to pour the mix in the oil)
  • If you want to make the mix a little thicker, add more corn meal instead of flour for better flavor
  • Pour your mix into pancakes in your hot oil (make them as big or as small as you want)
  • Fry your fritters until they are golden brown on both sides
  • When you take them out of the oil, make sure you drain the excess oil off of them so that they don’t get all squishy. (I use a splatter screen or cooling rack over a plate since we don’t use paper towels in our house)
  • While the fritters are still hot, sprinkle them with some more pink salt

What to add to your fritters

I know that some of these are going to sound strange, but give them a chance

  • Applesauce
  • vegan sour cream
  • vegan spicy mayo (1 part sriracha sauce and 3 parts vegan mayo)
  • what we call pepper sauce (1 part hot pepper relish and 2 parts ketchup)

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!

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Drinks

Watermelon Lemonade

I went to the grocery store today and they had massively huge watermelons for only $3.99 each! I definitely got one but picking it up was the challenge. I was destroying my brain trying to think of things to use all of this watermelon on. I made the kids a fruit salad with watermelon, strawberries, and blueberries. I made some fruit Popsicles using the same ingredients, and I also made some watermelon jam (don’t worry, I have a recipe coming for that one right after this one.

What do you need?

  • 6-7 cups of watermelon after it’s been pureed
  • 1/2 cup-1 cup of sugar
  • juice of 2 large lemons (probably about 1 cup)

Time to make those yummies!

  • cut a bunch of watermelon up (if you want to save yourself the headache, make sure that you get seedless or you’re going to get really bored, really quickly)
  • put the watermelon chunks into a blender and blend until perfectly pureed.
  • using a fine strainer or cheesecloth to strain the liquid out of the pureed watermelon.
  • While waiting for the watermelon to strain, zest 2 lemons (save the zest, it’s not for this recipe but always good to have some on hand. It will last about a week in a container in the fridge.
  • juice both lemons, should be about 1 cup of lemon juice.
  • add 1/2 cup of sugar to the lemon juice and blend for a few seconds.
  • If the watermelon is drained enough, add it to the lemon juice and sugar in the blender and blend until fully combined.
  • Pour the watermelon lemonade into mason jars. Mine filled exactly 4 pint jars.

What would make this even better?

  • A little drink umbrella, because it makes every drink better
  • mint leaves. Bruise some mint leaves in a mortar and pestle to release some of the flavors.
  • Frozen watermelon balls. A melon baller is an amazing kitchen tool to have. It’s good for the obvious reason, making fruit balls, but also to scoop seeds out of a squash such as butternut, pumpkin, and acorn.

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