Veggie Fritters and Asian Salad Recipe

Name: Veggie Fritters and Asian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Omit:; Shrimp; Crab; Old Bay Seasoning; 1 cup shredded carrots or 1 large carrot, cut into matchsticks; 1 10-ounce box frozen chopped broccoli, defrosted in microwave and squeezed dry in a kitchen towel; 1/2 red bell pepper, cored, seeded, and finely chopped; 2 tablespoons sesame seeds; 3 tablespoons tahini (sesame paste), found on the specialty or whole foods aisle; 2 tablespoons tamari (dark aged soy sauce); Juice of 1 lime; 3 tablespoons vegetable oil (eyeball it); 2 teaspoons hot sauce; Coarse salt; 1/2 pound asparagus spears, blanched, then chopped; 3 cups stemmed arugula or baby spinach leaves, chopped; 1/2 seedless cucumber, chopped; 6 radishes, thinly sliced; 1 underripe Hass avocado, scooped from skin and chopped

Servings: persons

Omit:
Shrimp
Crab
Old Bay Seasoning
1 cup shredded carrots or 1 large carrot, cut into matchsticks
1 10-ounce box frozen chopped broccoli, defrosted in microwave and squeezed dry in a kitchen towel
1/2 red bell pepper, cored, seeded, and finely chopped
2 tablespoons sesame seeds
3 tablespoons tahini (sesame paste), found on the specialty or whole foods aisle
2 tablespoons tamari (dark aged soy sauce)
Juice of 1 lime
3 tablespoons vegetable oil (eyeball it)
2 teaspoons hot sauce
Coarse salt
1/2 pound asparagus spears, blanched, then chopped
3 cups stemmed arugula or baby spinach leaves, chopped
1/2 seedless cucumber, chopped
6 radishes, thinly sliced
1 underripe Hass avocado, scooped from skin and chopped

1
To make the fritters, combine the pancake mix and 1 1/4 cups water, then stir in the veggies and sesame seeds as you would the seafood in the master recipe, #128.
2
Cook the fritters using the same method and season with salt once they are removed from the oil.
3
In the bottom of a salad bowl, combine the tahini, tamari, and lime juice with a whisk and stream in the vegetable oil.
4
Season the dressing with hot sauce and salt.
5
Add the chopped asparagus, arugula, cucumber, radishes, and avocado to the bowl and toss gently to combine.
6
Top the salad with the fritters and serve.
7
Sara Moulton has another cool method for testing oil temp: Place the handle of a wooden spoon into the oil and if bubbles form all around it, the oil is just right.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Omit:, Shrimp, Crab, Old Bay Seasoning, and more.

Yes, Veggie Fritters and Asian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veggie Fritters and Asian Salad

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