Crispy Carrot Fritters
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Do you need to use up some extra carrots from Thanksgiving? This recipe is a great way to transform carrots into a crispy, crunchy snack. The serrano pepper, lime, and cilantro perfectly compliment the dish.
3 medium carrots, peeled and shredded
1/2 of a small onion, very thinly sliced
1 to 2 serrano chiles, seeded and minced
3 tablespoons of chopped, fresh cilantro leaves
2 large eggs, lightly beaten
1 cup of chickpea flour
1/2 teaspoon of baking powder
Peanut or vegetable oil, for frying
Lime wedges for serving
1. Preheat the oven to 200. Set a paper towel lined baking sheet or an oven-safe plate in the oven. In a large bowl, combine the carrots, onions, chiles, and cilantro. Add the eggs and stir to combine.
2. In a small bowl, whisk together the chickpea flour, baking powder, and 1 1/2 teaspoons of salt. Add the flour mixture to the carrot mixture and stir to combine.
3. In a nonstick skillet, heat about 1/4 inch of oil over medium-high heat. When the oil is hot, drop 2 tablespoon scoops of the batter evenly in the pan and then flatten them slightly. Cook until golden brown and cooked through, flipping halfway through, 3 to 4 minutes total.
4. Using a slotted spoon, transfer the fritters to the prepared baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve hot with a sprinkle of salt, a wedge of lime, and some cilantro.
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