Ingredients Jump to Instructions ↓

  1. 1/4 tb Olive oil

  2. 2 c Coarsely chopped parsnips

  3. 3/4 c Finely diced onions

  4. 1 tb Minced garlic

  5. 1/2 c Garbanzo flour

  6. 1/4 c Gluten flour

  7. 2 ts Nut yeast

  8. 1 ts Salt

  9. 1/4 ts White pepper Peanut oil; for frying

Instructions Jump to Ingredients ↑

  1. Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3′ deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven’t had any problems. Don’t fry more than four at a time because they get done in less than a minute and if you leave them longer they’ll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can’t make your own tomato sauce you’ve already read too far;-) (also from Friendly Foods, serves 4) From: (Bill Maddex) —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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