Light & perfectly spiced Curried Carrot Fritters. Quick, simple & delicious!
I’m struggling to get back into work mode after a fabulous and gloriously sunny long weekend. I haven’t cooked anything inside all weekend long. It’s been all about the grill and my sweet little Grilled Baby Potatoes have been made every day with various tasty things to accompany them. It’s back to reality today though but that’s not all bad when you have these bright and cheerful looking Curried Carrot Fritters for company.
Carrots are a vegetable that I always have in my fridge. No matter what, you will find some lurking in the drawer. They get used so often and as with onions and garlic (and chocolate ????), if I run out, I feel a mild sense of panic. So I make sure it never happens.
Despite being used a lot, carrots don’t often play a starring role in my meals, at least not since my Creamy Carrot Ginger Soup, but I can never resist the fluffy, fronded bunches at my local greengrocer and often end up buying way more than I need. So a few weeks ago, in an effort to use up my mountains of carrots before they got droopy, these Curried Carrot Fritters happened.
You can feel really good about making and eating these Curried Carrot Fritters because they are:
- Filled with vegetables
- Made with healthy, protein packed & gluten-free chickpea flour
- Completely oil-free
- Extremely low in fat
- Only 84 calories each!
HOW TO SERVE MY CURRIED CARROT FRITTERS
Colourful, crisp and perfectly spiced, these fritters are wonderful served as an entrée with a salad or fries, or used as a veggie burger substitute in a bun. They also make a wonderful appetizer, light lunch, or snack. Leftovers are great cold the next day and make a lovely addition to lunch boxes. They also freeze perfectly. To reheat just thaw then cook quickly in a dry fry pan or on a baking tray in the oven until they are slightly crispy and heated through. They don’t take long at all.
These Curried Carrot Fritters are extremely easy to make. If you have a food processor be sure to utilize the grating attachment as it makes light work of preparing all of the vegetables. Once everything is grated and chopped it’s just a case of combining with the chickpea flour, flax, spices and a drop of water to make a thick, droppable batter. They can be cooked in a fry pan, on a griddle or in the oven.
The finished fritters are absolutely packed with flavour. I use a combination of many different spices to give maximum punch but these are totally customizable. The blend listed in the recipe is how I like my fritters, using what I regularly have in my pantry but in this recipe you have complete control. If you don’t have one of the spices or if there is one you don’t care for, omit it. You can use something else instead or not. They are good with just the curry powder and none of the other spices if that is all you have. Sometimes I add cilantro, sometimes I add parsley and sometimes I use the finely chopped green carrot tops. Play around with what you like best. A long as you keep the carrot, chickpea flour, flax seed and water at the same ratio the fritters will work.
I would love to know what you think of these fritters. If you give them a try be a ☆ and leave a rating and a comment below. Share your pics on Instagram too. I love to see them!
Curried Carrot Fritters
- 250 - 300g | 3 large carrots
- 1 medium onion
- 2 cloves garlic , finely chopped
- 2 tablespoons curry powder
- 100g | 1 cup chickpea flour , sometimes called besan or gram flour. A garbanzo fava bean blend flour works well too.
- ¾ teaspoon salt
- 1 big handful | ½ cup fresh cilantro, parsley or carrot tops , chopped finely
- 1 tablespoon ground flax seed
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ½ teaspoon cumin seeds , or ¼ teaspoon ground cumin
- ½ teaspoon fennel seeds , or ¼ teaspoon ground fennel
- 60mls | ¼ cup water
- ½ teaspoon chili flakes , optional
- Grate the onion and the carrot. The grater attachment on a food processor does this job quickly and easily.
- In a large bowl add the onion, carrot and garlic and mix well.
- Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter.
- At this stage leave it to sit for at least 10 minutes but longer is fine.
- If cooking in the oven preheat to 400•F. Line a baking tray with parchment paper or a Silpat and drop the mixture in roughly ⅓ cup amounts then flatten them evenly to about ½ inch thick. Cook for 20-25 minutes flipping them at half way through the cooking time.
- If cooking on a griddle or in a fry pan, heat over a medium heat then add roughly ⅓ cup amounts, flattening them evenly to about ½ inch thick. Cook for 5 - 6 minutes each side or until golden brown.