Autumn Vegetable Fritters

Last night’s dinner was a wealth of autumn vegetables: buttercup squash, sweet potatoes, Savoy cabbage, carrots, and onion, all cut into large chunks and roasted together until crisply browned around the edges and tender-sweet inside. I made more than we could reasonably eat at one meal, so for today’s lunch I decided to use the leftover vegetables to make fritters.

They’re so quick and easy to make. Just chop up the cooked vegetables and place them in a bowl. Sprinkle them with all-purpose flour (about 1/3 cup) and season with salt and pepper to taste. I didn’t add any additional herbs or spices because the cooked vegetables were already seasoned, and I wanted their flavors to come though without other influences.

After shaping the vegetable mixture into patties, fry them in a little oil until browned on both sides. That’s all there is to it. I served them with a lightening-quick applesauce I made by shredding a few apples with a box grater and combining them in a saucepan with a little sugar, cinnamon, and a splash of lemon juice. I cooked the applesauce for no more than five minutes, just long enough to warm through and allow the flavors to combine.

The applesauce tasted great with the fritters which were delicious and so gorgeous—the colors of the different vegetables in the fritters reminded me of the vivid autumn leaves gracing the trees this time of year.

More 1,000 Vegan Recipes Sightings:

• On 10/9, 1,000 Vegan Recipes was a staff pick on VegNews Magazine’s This Just In.
• On 10/7, the book was also recommended by Erik Marcus on Vegan.com.
• Also on 10/7, Jenn, of Vegan Dance If You Want To, did a post about one of my favorite recipes in the book, the Soy-tan Dream Cutlets. Made with both tofu and wheat gluten, these tender and tasty cutlets can be used in your favorite seitan or savory tofu recipes.