Vegan Pataniscas, made with tofu, hearts of palm, and nori flakes. These tasty Tofu Fritters offer a delicious, vegan twist on the classic Portuguese dish.
Pataniscas have deep roots in Portuguese cuisine and are known for their savoury and crispy texture. Traditionally made with salted cod, these fritters are a staple in Portuguese households and are often enjoyed as appetizers or snacks. Our recipe for Vegan Pataniscas replaces fish with tofu and hearts of palm, creating mouthwatering tofu fritters. Tofu provides a protein-rich base, while hearts of palm offer a tender, flaky texture reminiscent of fish. Nori flakes are used to give the fritters a subtle seafood taste. Whether you’re a dedicated vegan or looking to explore new culinary horizons, these Vegan Pataniscas are a must-try.
Cooking Tips for Perfect Vegan Pataniscas
To achieve the best results with your Portuguese Tofu Fritters, start by pressing the tofu to remove excess moisture. This step ensures a firmer texture that fries up beautifully. Next slice the tofu into thin sheets then break it apart into flakes. For the hearts of palm, gently shred them to mimic the flaky texture of fish.
When it comes to seasoning your Tofu Fritters, don’t be shy. Garlic, lemon juice, nutritional yeast, and fresh parsley will elevate the taste of your Vegan Pataniscas. Incorporating nori flakes into the batter adds an authentic seafood flavour. Fry the fritters until golden brown and crispy, ensuring they’re cooked through without being greasy.
For variety, experiment with the size of the fritters. Make smaller ones for appetizers or snacks, and larger ones for a main course. Adjust the cooking time accordingly to ensure they are cooked evenly throughout.
Portuguese Tofu Fritter Serving Suggestions
Vegan Pataniscas pair wonderfully with a fresh green salad and a tangy dipping sauce like garlic mayonnaise. For a complete Portuguese-inspired meal they pair perfectly with Portuguese Rice and Beans, garnished with lemon wedges and fresh parsley. Check out our Portuguese Rice and Beans recipe for a delicious side dish to complement your Tofu Fritters.
More Portuguese Recipes
Vegan Bacalhau com Grão – Hearts of Palm and Chickpea Salad
Vegan Peixinhos da Horta – Tempura Green Beans
Vegan Arroz de Marisco – Portuguese ‘Seafood’ Rice
Vegan Pataniscas de Tofu – Portuguese Tofu Fritters
Ingredients
- 400 g tin hearts of palm
- 300 g extra firm tofu
- 2 cloves garlic minced
- 2 tablespoons chopped parsley
- 1 tablespoon nutritional yeast
- 1 tablespoon nori flakes*
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 120 g all-purpose flour
- 120 ml ice cold water
- Vegetable oil for frying
Instructions
- If your tofu isn't pre-pressed, press it to remove excess water. You can do this by wrapping the block of tofu in a clean kitchen towel and placing a heavy object, such as a cast iron skillet or a chopping board, on top of it for at least 10 minutes.
- Slice the tofu into very thin strips then crumble. This will give the tofu a flaked fish texture.
- Drain the hearts of palms then slice them into small flakes.
- Place the tofu and hearts of palm flakes into a large mixing bowl.
- Next, add the minced garlic, chopped parsley, nutritional yeast, nori flakes, lemon juice, salt, and black pepper to the bowl and mix well to incorporate everything evenly.
- Add in the flour then mix again until the flour evenly coats the mixture.
- Pour in the ice-cold water and gently mix to form a batter. Watch out not to over-mix.
- In a large frying pan(skillet) over medium heat, pour vegetable oil to a depth of around 1cm(½ inch).
- Once the oil is 170°C (340°F) carefully spoon in 2 tablespoons worth of the mixture and flatten into a round patty. Fry on both sides until golden brown and crispy.
- Remove from the pan and drain the excess oil on a paper towel lined plate.
- Fry in batches until all the batter has been used.
Notes
- If you don’t have nori flakes you can use a knife or spice grinder to turn a sheet of nori into flakes.
- Nutritional values are estimates based on frying.
