apricot rosemary popcorn fritters with apricot cream sauce

by Kristina Sloggett

in appetizers,baking,Breakfast,Gluten Free,recipes,Vegan,Vegan MoFo

I have heard more than a few times that I would be great at Chopped.

I suppose it’s that using ingredients in unique ways thing.

There is one Chopped I was excited to participate in – the Vegan MoFo edition – Chopped/Vegan.

This one was brunch themed – my very favorite! The Chopped mystery basket ingredients were butternut squash, popcorn, fresh rosemary, and apricot preserves.

Here is what I’ll bring to Chopped/Vegan brunch. These fritters have fantastic flavor, a sweet and savory balance, salty and crispy on the outside, soft and fluffy middle. We enjoyed these, and I will be making popcorn flour again!

apricot rosemary popcorn fritters

dairy, egg, soy and gluten free, vegan

1/2 cup salted popcorn, processed to flour
1/3 cup coconut flour
1 cup butternut squash, roasted and pureed
3 tablespoons apricot preserves
1 sprig rosemary, de-stemmed and chopped
1/4 cup salted popcorn half pops

To make popcorn flour: prepare popcorn as normal (buttered, salted), cool completely and transfer to food processor. Process several minutes until powdery.

Add coconut flour to processor, blend into popcorn flour. Transfer to mixing bowl.

Add roasted, pureed butternut squash and apricot preserves to flour, combine completely. Fold in rosemary and popcorn (either half popped kernels or chopped popcorn).

Roll mixture into one inch balls and bake at 350 for 10-12 minutes. Fritters can also be pan fried in safflower oil.

apricot cream sauce

dairy, egg, soy and gluten free, vegan

1/2 cup raw cashews
1/4 cup water
1/4 cup apricot preserves
1 tablespoon agave 

In food processor, pulse cashews until crumbly. Add water, apricot preserves and agave, process until smooth, adjusting water to desired sauce consistency. 

What would you make with these Chopped ingredients?

 

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