This cooking experiment is a vegan twist on a recipe for broccoli fritters that I found online. I cooked the original recipe before and it turned out pretty good. The fritters held together well and kept their shape. I wrote the recipe down in my recipe notebook for future reference.
When I made it again this time, as I was gathering the ingredients, I realized that I was missing eggs.😕 I googled egg substitute. One solution was flax meal with water. Perfect, I had flax meal. It said to stir well until gelatinous. It never got gelatinous, but whatever, into the batter mixture it went.
Then I thought, since I'm not using eggs, I should just make these patties vegan. I had Parmesan cheese and was planning to use it, but I substituted it with nutritional yeast.
The batter was a bit watery and the fritters didn't hold well together when flipping. This was probably due to the egg substitution. The taste was just okay, kind of bland. I thought that the absence of Parmesan made a big difference because it's basically all of the seasoning that the patty has. I wondered if I used nutritional yeast or Parmesan cheese the first time I cooked this.
I ate it with hot sauce to give it a kick since it was bland. So I decided to look up the original recipe to see if I missed something. Low and behold, I also missed Dijon mustard! I failed to write this ingredient down when I added it to my recipe notebook. That would've probably made the flavor a lot better.
The original recipe calls for broccoli, almond flour, eggs, nutritional yeast or Parmesan cheese, Dijon mustard, garlic, and olive oil.
Link to the original recipe https://www.everylastbite.com/2015/05/28/broccoli-fritters/ on everylastbite.com
In conclusion, I didn't initially intend to make it vegan. It only turned out to be vegan because I didn't have eggs. The original recipe was better. I like eggs.
|Broccoli fritter when I followed the recipe correctly|
IG post of this vegan experiment video: Vegan Broccoli Fritters Experiment