This recipe by Chef Gaston at the Buena Onda Cafe in St. Augustine highlights winter vegetables: carrots, Brussels sprouts and broccoli. As the seasons change, you can swap these out and use other fresh produce available at the farmers’ market.
Ingredients
- 4 rainbow carrots, sliced
- 1/4 pound Brussels sprouts, thin sliced
- 1 small head broccoli, cut in florets
- 4 tablespoons olive oil, divided
- 1 cup vegetable stock
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup garbanzo flour
- 2 tablespoons fresh mint, torn
- 2 tablespoons fresh oregano, torn
- 1 cup gluten-free panko breadcrumbs
- Salt and pepper, to taste
Instructions
1. Preheat oven to 350°.
2. In a large bowl, toss together carrots, Brussel sprouts, broccoli, 1 tablespoon olive oil and a pinch of salt and pepper. Spread vegetables on a sheet pan and roast for 15 to 20 minutes until lightly roasted. Set aside to cool.
3. In a large saucepan, heat vegetable stock and bring to boil. Add turmeric, smoked paprika, garlic powder, salt, pepper and 2 tablespoons olive oil.
4. Over medium heat, slowly add garbanzo flour, stirring constantly until the flour is absorbed and a thick batter is formed. Remove batter from heat and add roasted vegetables, mint and oregano. Let the mixture cool slightly, then form 8 fritters.
5. Add breadcrumbs to a flat dish or bowl. Gently press fritters into breadcrumbs. (If desired this step can be omitted.)
6. Heat a large pan over medium heat and add remaining olive oil. Sauté fritters until golden brown on each side. Serve with chimichurri sauce or chimichurri aioli.
