Tofu Fritters

This is a basic recipe for baked tofu. The trick is to make a very spicy coating from breadcrumbs,thyme, vegetable soup powder and garlic powder (you can of course use any other herbs and spices that take your fancy!).

1 pack of tofu (250g)
2 eggs
breadcrumbs, vegetable soup powder, thyme, garlic powder, flour, oil

Put three plates in a row: the first one with some flour, the second with the two eggs (beaten vigorously). In the third plate mix breadcrumbs, instant vegetable soup powder, thyme and garlic. This mixture should be quite spicy, as it is the only flavour used in this recipe to "spice up" the quite bland tofu.
Cut the tofu into small, bite-sized pieces. Roll each piece first in the flour, then in the egg and finally coat it with the breadcrumb mix.
Bake the pieces in a medium hot pan with some oil until golden brown, crispy on the outside and juicy on the inside.

Parsnip Fritters

This is a really easy dish where the sweetness of the pasnip works really well with the saltiness and the rosemary taste of the oil. You can serve this with rustic bread, or just on its own.

4-5 parsnips
1 egg
50gr flour
olive oil (mild), salt, pepper, rosemary

Boil the parsnips until tender - and then mash. Mix the mash with one egg, some salt & pepper and some flour (about 50gr). Form small pancakes and fry the fritters with a little oil in frying pan until golden brown.
In a cup mix salt, some olive oil and rosemary. With a brush quickly brush a little of the savory oil on each fritter before serving.

A tip: As I was a bit early and made too many fritters in one go, I left some of the fritters in a warm oven (100C) for about an hour. They tasted just as good as the freshly made ones and did not become dry.

Photo credit: uberschnapp.