Savory Pumpkin Fritters from Basic Kitchen (Plant Of The Month Club Exclusive Recipe!)

At least once a week I get an email, DM, call, telepathic message from someone coming to Charleston and wondering where they need to eat. I have my go-to list that I send to everyone that’s broken down into “this place for breakfast!” and “this place for dinner!” and “this place has plant-based options!” and “this place is cool and has great cocktails!” I have so many different categories, because there really isn’t a place that checks off all the boxes…until now. 

Hello, Basic Kitchen. 
You are a dream. 

This spot truly covers all the bases. It’s cozy and cool, so well-designed, has tons of plant-based options, they’re open breakfast + lunch + dinner, and they have juice…but also cocktails (all about that balance). Plus their food is just WOW. 

And they’re so down down with plants, they shared an exclusive recipe for November’s Plant Of The Month Club! Get the recipe below.

In the meantime, save yourself an email and just go here when you come to Charleston next. Chances are you’ll spot me in there. This place is the best. 

See a full tour of the restaurant here. 
And follow Basic Kitchen here. 

 

{ Savory Pumpkin Fritters } 
recipe by Air Casebier, chef at Basic Kitchen 

6 cups raw pumpkin
¼ cup (16 g) fresh mint, chopped
¼ cup (15 g) fresh dill, chopped
4 green onions, chopped
1 clove garlic, minced
Zest of ½ lemon
2 tbsp (24 g) hemp seeds
½ cup (65 g) brown rice flour
2 tbsp (16 g) cornstarch
1 tsp (5 g) baking powder
2 tbsp (28 ml) olive oil

Grate the pumpkin, with medium teeth on Japanese mandolin into a large bowl, toss with 1/2t sea salt and wait for 10 minutes. Add the herbs, onion, garlic, lemon zest and hemp seeds.

In a small bowl, mix the flour, cornstarch and baking powder with salt and pepper to taste (there is already salt in the pumpkin, so don’t add a lot here). Combine with the pumpkin mixture.

In a pan, heat the olive oil over medium-low heat. Put 2 tablespoons of the pumpkin batter in the pan and spread into a circle. Make sure it’s not too thick, so that it can cook thoroughly. Cook on both sides for about 3 minutes per side and continue until all the batter is cooked.

For more plant-based recipes check out One Part Plant Cookbook.