In my most recent installment of cooking with BBQ sauce, I decided to go vegetarian. One doesn’t really think vegetarian when talking BBQ sauce, but if I was going to push the envelope, I needed to get outside the box. Wow, you would think I still worked in an office with that kind of talk – LOL! Where is Dilbert when you need him?

I felt like my menus were becoming an artery-clogging meatfest again and that we all needed to do a veg load before we were all incapacitated. Even though I wasn’t using the BBQ sauces that were so generously sent to me by Dawnn of Kolander Grubbs in a traditional grill-style, I was still focusing a lot on meat dishes. I know, I posted the chocolate ones early on, but in reality, I was cooking mostly meaty main dishes. You just haven’t seen those posts yet. Be patient. They’re coming soon… I hope.

So back to the cakes. I have been making what I call veg fritters for a while now. These are really like a veggie pancake. I typically do them mostly with summer squash (zucchini is what I mostly use) with an Indian spice profile to them and serve them up with a nice, cooling raita of yogurt and cucumber. But again, I was trying to work in the spice via the BBQ sauce. I could have used the Sweet Orange-Mango sauce, but that just didn’t feel right for this dish. I opted for the habanero instead. It was really delightful. It had just enough heat to kick up the fritters, which I had also changed up and went with a totally different flavoring than I usually use. I will admit though that I cheated a bit on the sauce and started mine off with prepared mayo. Hey, I was short on time and needed to feed the kids. A girl’s gotta do what a girl’s gotta do!

I hope you enjoy!

Steph’s Kickin’ Veggie Fritters with Spicy Habanero Remoulade

Fritter Ingredients
2 small zucchini
1 large beet, peeled
2 T. Kosher salt
1 can of chickpeas, drained, rinsed and slightly mashed
1-2 jalapenos, seeded and diced
2 T. flour
2 eggs, beaten
1/2 tsp. cayenne (more to taste)
Salt and Pepper to taste
2 T. olive oil

Shred the zucchini and place in a colander over a bowl and sprinkle with the Kosher salt. Mix the salt into the squash with your hands. Allow to sit for 20-30 minutes. While waiting for the squash, shred the beet and place in a large bowl. With your hands squeeze out as much liquid as possible from the squash, then discard the liquid. Pat dry with a paper towel. Add the squash to the bowl with the beets. Add the remaining ingredients and mix to thoroughly combine.

In a medium-sized frying pan over medium-high heat, add the olive oil. Using a 1/3 measuring cup, take a scoop of the mixture and drop it into the pan and press to flatten into a cake. Cook on both sides about 4 minutes each until golden brown. Be sure to adjust the heat if they are starting to brown too quickly. Remove to a cooling rack placed over a cookie sheet. Place the cookie sheet in a warm oven until you are ready to serve.

Spicy Habanero Remoulade

1/2 cup prepared mayo
1/4 cup fresh lemon juice
1/4 cup finely grated shallot
2 clove finely grated garlic
3 tablespoons whole-grain mustard
3 tablespoons Kolander Grubb’s Habanero BBQ Sauce
Salt and pepper to taste


Combine all ingredients in a large bowl and whisk to combine.

To assemble: I typically serve these just as a fritter with sauce dolloped on top. In this case, I was treating them like a bunless veggie burger and served them with a slice of cheese that I added while they were still cooking in the frying pan so that I got a nice melt. I added a big slice of heirloom tomato before topping it off with the remoulade. It was awesome!

Note: These also make a wonderful side dish!

Veggie Fritters with Spicy Habanero Remoulade


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