Rosemary Leek Fritters

Rinse the leeks. Peel and mince the garlic. Finely mince the rosemary leaves. Peel and grate the carrots, and set aside 1 cup grated carrot. Halve the lemon and juice each half, keeping separate.

Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add leeks, just half the minced garlic, just ½ cup shredded carrot, and a pinch of salt and pepper. Cook until leeks begin to brown, 5 to 7 minutes. Add minced rosemary and cook until fragrant, 1 to 2 minutes.

Add the garbanzo bean flour, rice flour, ¾ cup water, and ½ tsp salt to a large bowl and mix. Add sautéed leek and carrot, and stir. Return skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, scoop 6 portions into the skillet, each about ¼ cup. Use a spatula to flatten the fritters. Cook until crisp, 3 to 4 minutes per side. Transfer cooked fritters to a paper towel-lined plate.

Add remaining garlic, just 2 tsp lemon juice, Vegenaise, white miso paste, as much Sriracha as you’d like, and a pinch of salt to a medium bowl. Mix until smooth. Slice green apple in half and grate just one green apple half on the largest side of the box grater. Add grated green apple to the medium bowl and stir the apple miso mayo.

Thinly slice the remaining green apple half and add to a large bowl. Add remaining shredded carrot, just half the lemon juice, baby arugula, and a pinch of salt. Toss to coat, and divide between large plates. Top with rosemary leek fritters and serve with apple miso mayo for dipping. Dig in!