Thai Green Curry Vegetable Fritters (Egg-Free)
Crispy and flavorful vegetable fritters infused with Thai green curry paste, offering a unique and delicious breakfast option that's entirely egg-free. Aquafaba is used as the binding agent instead of eggs.
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Aquafaba
- 2 tablespoons Thai Green Curry Paste
- 1/4 cup Coconut Milk
- 2 cups Chopped Vegetables
- 2 tablespoons Cornstarch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- For frying Vegetable Oil
- For serving Sweet Chili Sauce
Instructions
- 1In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
- 2In a separate bowl, whisk together the aquafaba, Thai green curry paste, and coconut milk.
- 3Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 4Gently fold in the chopped vegetables.
- 5Heat vegetable oil in a large skillet over medium heat.
- 6Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
- 7Fry for 3-4 minutes per side, or until golden brown and crispy.
- 8Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot with sweet chili sauce for dipping.
Substitutions
Eggs → Aquafaba
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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