carrot fritters

Moroccan Spiced Chickpea Carrot Fritters

chickpeas (garbanzo beans, rinsed and drained)

carrots

scallions (spring onions) (chopped)

eggs

milk

(25 grams) plain (all-purpose) flour

baking powder

¼ teaspoon ras el hanout spice mix

salt

olive oil (for frying)

Sour cream, yogurt

Mash the chickpeas slightly, in a large bowl. Add the grated carrot, scallions/spring onions, eggs and milk and stir. Sift in the flour, baking powder, ras el hanout and salt. Stir to combine.

Heat the oil in a frying pan over a medium heat until hot. Drop spoonfuls of the mixture into the oil, flatten slightly and fry for a few minutes until golden. Flip and cook the other side.

Serve immediately topped with the sour cream, yogurt or crème fraiche.

Light &amp; perfectly spiced Curried Carrot Fritters. Quick, simple &amp; delicious and perfect for when you have an overabundance of carrots! Naturally vegan, gluten-free &amp; oil-free.

Curried Carrot Fritters

/ 3 large carrots

onion

garlic (, finely chopped)

curry powder

flour flour

coriander ((see notes for spice alternatives))

ginger

½ teaspoon cumin seeds (,

fennel seeds (,

water

chili flakes (, optional)

Grate the onion and the carrot. The grater attachment on a food processor does this job quickly and easily.&nbsp;

In a large bowl add the onion, carrot and garlic and mix well.&nbsp;

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.&nbsp;

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&#039;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.

These Zucchini Fritters with Carrots are crispy outside and moist inside.They are quick, easy, and loaded with veggies, plus gluten-free, paleo, and whole30!

Crispy Zucchini Fritters with Carrots

zucchini (about 2 large)

tsp coarse sea salt

almond flour

scallions

½ tsp coarse sea salt

¼ tsp black pepper

onion powder

olive oil (divided)

5.4 oz coconut cream (unsweetened 1 small can)

lemon juice (or

apple cider vinegar (or

Shred

In a food processor or cheese grater, shred the zucchini and carrots. Add them to a large mixing bowl and sprinkle with 1 tsp salt. Mixwell and let rest for 10 minutes.

Wring

Use a cheesecloth to wring out the excess liquid as much as you can. Add the zucchini and carrots back to the mixing bowl. Add the ingredients from flour to onion powder. Mix and stir-well.

Preheat

Preheat a large (12-inch) ceramic or non-stick skillet over medium heat, when it feels pretty warm to your palm (about 2-3 inches away) add ⅓ cup of oil.

Pan-fry

Scoop the fritter mixture into a ¼ sized measuring cup. Pack it tight and press the mixture down with the back of the spoon so it won’t fall apart in the pan. Add it to the pan and gently press it down a bit with a spatula to make a round shaped patty. You should hear a gentle to moderate sizzling sound. Each pan should be able to hold about 5 patties.

Pan fry the fritters until they are golden brown outside and crispy, about 4 minutes first side and 3 minutes the flip side. Repeat the process and add more oil until you finish the mixture.

Store

To keep the fritters crispy as you work on the second batch, you can rest them over a baking rack so the bottom won’t turn soggy. Some people also put them in a warmed oven to keep them warm. :)

Serve

Serve hot with paleo sour cream, plain yogurt, or lemon wedges, if you like! Personally, I like to pair them with a cup of tea!

Get the recipe here! http://iheartumami.com/zucchini-carrot-fritters

Visit http://iheartumami.com for my FREE video crash-course on How To Make 10 Delicious Paleo Meals In Under 10 Mins. Each to help you lose weight & kick start a healthy life! Learn how to make healthy food delicious and flavorful; learn to create varieties out of your daily cooking and join our private community to help you lose weight and achieve your health goals!

Zucchini Carrot Fritters (Paleo, Whole30)

These carrot fritters are crispy outside, tender inside, and perfectly spiced for heaps of flavor! A light yet hearty gluten-free, vegan appetizer, or side dish!

Carrot Fritters

flour

yeast (optional)

Spice mix ((see notes))

Tbsp oil

You can watch the short video for visual instructions.First, grate the carrots using the large holes on a grater (or a food processor grating disk) and transfer them to a bowl.

Stir in all the other ingredients (water, flour, nutritional yeast, and the spices) until well combined.It is best to use a little less water at first and add more if needed after allowing the batter to rest.

Allow the mixture to rest for a few minutes. Meanwhile, heat a swirl of oil in a skillet over medium heat.

Once hot, drop 2 tablespoons portions of carrot batter into the frying pan. Be careful not to overcrowd the pan.

Pan-fry the carrot fritters on both sides (about 3-4 minutes per side) until golden brown. Enjoy!

I knew these were going to be good so made 2x the recipe. They came out great in my air fryer! I used a blend of whole wheat flour, chickpea flour, tapioca flour and oat fiber. It's like a yummy carrot hash brown. 😋

I made them today and they are great! I love your recipes :)

https://content.jwplatform.com/videos/XM3cAOqg.mp4

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