I've been looking for a long time for a recipe for vegan spinach fritters that are big, thin, crunchy and yet easy to handle. Without eggs, it's a bit more difficult! Finally, aquafaba came to the rescue.
This recipe is difficult medium level. If you're not quite a master at baking flatbreads yet, and especially not with vegan dough, see below tips for frying flatbreads!
In this article
For this recipe you will need:
- a whisk - to make the dough smooth and activate the aquafaba
- 1-2 flat pans or coated frying pans with low edges
- a long thin plastic spatula
- a ladle - to make it easy to dose the dough
Important! Activating Aquafaba
Aquafaba is chickpea stock, i.e. the slightly cloudy yellowish liquid that is usually poured out. However, you should definitely save the broth and use it for baking, because it helps the vegan pastries to become fluffy and stay together.
A word of caution though: aquafaba is not as effective as egg, so the bottom line is never completely what you are used to.
About 3 tablespoons of aquafaba is equivalent to one egg in, for example, lettu dough. One can of chickpeas gives you about 1.5 deciliters of aquafaba, which you can use to make one portion of this flatbread. If the stock is a little more generous in the jar, use all of it.
Tip: If you have leftover aquafaba and you can't immediately think of another use, you can also freeze it.
Making the dough
This lettu dough is made quite thin and on purpose, so that the lettu can be made big but thin.
First add the dry ingredients and mix them well.
Then add half of the vegetable milk and aquafaba. Activate the aquafaba by whisking the dough for a couple of minutes before use. You really need hand strength here! Whip so hard that eventually you can't take it anymore.
As you whisk, you'll notice that the consistency of the dough becomes firmer in an exciting way. It's hard to explain, but you just see it.
Finally, add the thawed spinach.
Frying patties & tips
The recipe makes about 20 large patties, or a big pile of small patties. If you have several frying pans or frying pans, you should use all of them. I always fry in two flat pans at the same time, which halves the time spent on frying.
Heat the pan to medium heat. If you use too high a heat, the lettu will color too quickly but will not have time to cook from the inside.
Add a small dollop of vegan margarine to the pan and let it melt. Spread the melted fat evenly over the entire pan.
Now use a ladle to add a small amount of batter to the center of the pan. You should fry the first patties very small, because the pan has not yet heated up properly.
And remember that the first couple of lats almost always fail. You have to be especially patient with them.
The less experience you have in frying buns, the smaller buns you should bake. I almost never fry flatbreads that are the entire flatbread pan from the edge to the edge. Smaller braids are always easier to handle and easier to turn.
Melt a small dollop of vegan margarine in a pan before frying each new patty, or at least after every second or third patty. The more often you add margarine, the easier it is to get the buns out of the pan without tearing.
When the flat dough has hardened on top and its bottom edges begin to brown properly, as in the picture below, it's time to turn the batten:
Before flipping, you can carefully try with a spatula in different parts of the pan to see if it comes off the pan easily. When the bottom is properly browned, it is easy to turn.
Tip: Try to make the braids as thin as possible. The mattress shown in the picture above is even a little too thick. I usually bake thin lace edges laces. The thinner the patty is, the crispier it is fried and then it is easy to flip. Thick patties require a very long baking time and are easily left raw in the middle.
The most essential thing in the success of the letu is successful frying of the first side. You should be patient at this point, because this is a critical stage. Fortunately, it doesn't take nearly as much time to fry the other side.
Note! The egg-free and vegetable milk-based lentu dough does not brown as quickly as traditional lentu dough, so the baking time may be longer.
I got inspiration for this recipe from Vegan Lovlie's salty flatbread. If you've never baked such big patties before, you should watch his video on how to roll the dough in a pan with a ladle, so that you get the same size and even round from each patty. I didn't know how to do it myself, so it took me a long time to learn.Tulosta
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