Simple fritters made with carrots, chickpea flour and curry powder make for a tasty curry-in-a-hurry lunch, dinner or snack. I served them with mango chutney and Avocado Mango Salad.
INGREDIENTS
2.5 cups grated carrots
1 cup garbanzo bean flour
1 Tbsp curry powder
1 tsp salt
3/4 cup cold water
Mango chutney
DIRECTIONS
1. Squeeze liquid from grated carrots and pat dry. In a large bowl combine garbanzo bean flour, curry powder and salt. Whisk in cold water until smooth. Stir in carrots and mix until well coated. Set aside for 15-30 minutes before cooking.
2. In a large nonstick skillet over medium-high heat with 1/4 cup vegetable oil. Once the oil is hot, divide batter into 8 portions. Working in batches, drop each portion into the skillet. Flatten batter out with the bottom of a spoon and cook until browned and crisp on the bottom, approximately 3 minutes per side. Remove from skillet onto paper towels and sprinkle with salt.
3. Serve with mango chutney.
Recipe adapted from Purple Carrot
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