Buy all ingredients right below the recipe
Ingredients
- 300 g flour
- 250 g soft wheat semolina
- 500 ml oat drink
- 100 ml sunflower oil
- 1 can chickpeas
- 1 large red bell pepper
- 1 medium zucchini
- 2 carrots
- 2 tbsp dried herbs
- 2-3 tsp salt
- 1 tsp pepper
Additionally
- Can opener
- Muffin cups
Preparation
- 1Preheat oven to 180 degrees Celsius (fan-assisted). Clean the bell pepper and cut into small cubes. Peel the carrots and coarsely grate them together with the zucchini on a kitchen grater. Put the vegetables together with the chickpeas into a bowl and set aside briefly. Drain the chickpeas.
- 2For the dough, put flour, semolina, oil, and oat milk into a large bowl and stir until a homogeneous, viscous dough forms.
- 3Add spices of your choice, salt, and pepper to the dough. Gradually fold the vegetables into the dough. Then fill into muffin cups or a greased muffin tin.
- 4Bake in the preheated oven for approx. 25 minutes.
Tip
- 1The vegetable fritters keep for several days in the refrigerator and are therefore wonderfully suitable for meal prepping.
