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carrot fritters recipe

Written on Sunday, August 28, 2016 | 5:54:00 PM

Makes about : 12 fritters

Ingredients : 
- 3 medium carrots, peeled and shredded (2 cups)
- ½ small onion, very thinly sliced
- 1 to 2 serrano chiles, seeded and minced (see Tip)
- 3 tablespoons chopped fresh cilantro leaves, plus more for serving
- 2 large eggs, lightly beaten
- 1 cup (115 g) garbanzo-fava flour or chickpea flour
- ½ teaspoon baking powder
- Kosher salt
- Peanut or vegetable oil, for frying
- Lime wedges, for serving

Preparation Method :
1) Preheat the oven to 200°F. 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 garbanzo-fava flour, baking powder, and 1½ teaspoons salt. Add the flour mixture to the carrot mixture and stir to combine.

3) In a nonstick skillet, heat about ¼ 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 or a fish spatula, transfer the fritters to the prepared baking sheet in the oven. Repeat with the remaining batter. Serve hot with a sprinkle of salt, a wedge of lime, and some cilantro.

*tip:  It’s best to wear gloves when working with hot chiles as their oily residue can stick to your fingers long after you’ve finished the task.


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