4 large egg
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying
1 yucca root
1 sweet potato
3 tbls egg replacer
4 tsp garlic powder
2 tsp pink himalayin salt
½ cup white rice flour
2 tsp mani
Olive oil for cooking and white vinegar for cleaning the veggies.
Shred the root, parsnip, shallot and sweet potato. Add other ingredients. Use cheese cloth to drain.
Fry them up!
4 large Organic Russet potatoes (approx. 2 lb.)
2 large Organic Yellow onions (approx. 1lb.)
4 large Organic eggs
1 cup of Organic all-purpose flour
4 teaspoons of coarse kosher salt—more for sprinkling on top
2 teaspoons of baking powder
1 teaspoon freshly ground black pepper
Vegetable oil for frying
Organic Apple Sauce
Organic Crème Fraiche
1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish
Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.
If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.
8 honey crisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup
Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.
If you find the applesauce too chunky, mash it with a fork.