Sprouted Mung Bean and Coconut Fritters

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

Sprouted Mung Bean and Coconut Fritters {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

You’ve probably never been working away in the kitchen and had the thought, “what I really need is a good sprouted mung bean fritter recipe.”

Neither have I.

But I spend a lot of time thinking about food, and this means I spend a lot of time thinking up kitchen adventures. A week or so ago I decided I wanted to sprout some mung beans. I’ve never tried sprouting before. (Well, maybe once in 2nd grade I sprouted a lima bean in a plastic baggy with a wet paper towel, but I’m not sure that counts). But I do know that I love sprouts. They have that distinctive “sprouty” taste. (How else would you describe it?) I followed a tutorial on Addicted to Veggies for sprouting red quinoa and it worked perfectly.

Then I had my sprouts, but I didn’t really have anything to do with them. I munched on them plain, but I had a lot of sprouts. And Mike wasn’t helping. I needed a dish. Luckily that same impulse that made me sprout mung beans also told me I should make some fritters. (Also not something I do, ever.) So here’s a recipe you probably were never asking for, but it is pretty tasty — and good if you’re feeling a bit on the wacky side.

Sprouted Mung Bean and Coconut Fritters

  • 2/3 cup sorghum flour
  • 1 teaspoon baking powder
  • crushed red pepper flakes
  • sea salt
  • 1 egg
  • 1/3 cup coconut milk
  • 1 1/2 cup sprouted mung beans
  • 1/2 cup shredded coconut
  • thumb sized piece of ginger, finely minced (1 heaping tablespoon)
  • 2 green onions, minced (1 tablespoon)
  • peanut oil
  1. Pour about 2 inches of oil in the bottom of a heavy-bottomed pot or wok. Heat the oil to 350 degrees Fahrenheit.
  2. Mix the sorghum flour, baking powder, a pinch of red pepper flakes, and a large pinch of salt in a large mixing bowl. Beat the egg and coconut milk together, then stir into the flour mixture. It should look like you have a thick pancake batter. If it’s a little too thick, add a couple splashes of coconut milk.
  3. Add the mung beans, shredded coconut, ginger, and green onions. Mix well.
  4. When the oil is hot enough, drop spoonfuls of the batter into the oil. Only fry 3 or 4 at a time. Fry about 1 1/2 minutes per side, until fritter is golden brown. Remove from the oil and drain, then place on paper towels or paper to absorb the oil. Repeat until all the batter has been used. Serve immediately.

Makes ~15 fritters

I know mung beans aren’t the easiest bean to come by, so if you can’t find them I suggest using lentils.

I used sorghum flour because it’s probably my favorite gluten-free flour, but I think rice flour, especially sweet white rice flour would be great. Or maybe some chickpea flour (also called besan).

I’m also sharing this recipe in Full Plate Thursday and These Chicks Cooked.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Yum! A little disappointed I wasn’t invited over to share these fritters…

  2. Looks yum! These are perfect pakodas [fritters in hindi]. This could be made without eggs too and chickpea flour would be used. South Indians would use the Dal Wada recipe.

  3. Those look delicious. We actually have a batch of mung beans in the cupboard as well as a big bag of pre-sprouted bean mixture. What a great way to use them. Anyone would enjoy them this way!

  4. Oh my gosh, these look amazing! What a fun and different way to use those cute little sprouted mung beans! I need to make them asap! Thanks for sharing.

  5. Hi Kalinda,
    Oh my goodness I would just love those little Fritters, they look delicious. I sure hope you made enough for me. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2017 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy