Light & perfectly spiced Curried Carrot Fritters. Quick, simple & delicious and perfect for when you have an overabundance of carrots! Naturally vegan, gluten-free & oil-free.
PREP TIME: 10 minutesminutes
COOK TIME: 12 minutesminutes
TOTAL TIME: 22 minutesminutes
Servings: 8fritters
Ingredients
300g / 3largecarrots
1mediumonion
2clovesgarlic, finely chopped
2tablespoonscurry powder
100g / 1cupchickpea flour, sometimes called besan or gram flour. A garbanzo fava bean blend flour works well too.
¾teaspoonsalt
1 big handful / ½cupfresh cilantro, parsley or carrot tops, chopped finely
½teaspoonfennel seeds, or ¼ teaspoon ground fennel
60mls / ¼cupwater
½teaspoonchili flakes, optional
INSTRUCTIONS
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 (200°C). 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 halfway through the cooking time.
If cooking on a griddle or in a fry pan, heat over a medium heat, add a little oil if you don't have a greta non-stick pan, 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. You can keep them warm in a low oven while you finish them all.
NOTES
Note re the spices: I use a combination of many different spices to give maximum flavour 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, onion, chickpea flour and water at the same ratio the fritters will work.Storage: Leftover fritters will keep for up to 4 days in the fridge. They also freeze well. Allow to defrost then warm through in a frypan over medium heat or bake in the oven for about 20 minutes until heated through. They are also good cold!