These insanely delicious, crispy on the outside and soft on the inside carrot and corn fritters are simply the best. To make this absolutely spectacular dish I used @misfitgarden.co.nz carrots. Misfit produce is fresh and delicious, but not perfect enough for supermarket beauty standards. To me, it’s perfect and tastes amazing.
Crispy Carrot and Corn Fritters - The Perfect Breakfast for Dinner:
🍽 Serves 3-4 🕘 25-30 minutes Difficulty: Beginner
Ingredients:
3 cups of grated carrots (5-6 carrots)
½ red onion
2 cups corn kernels, thawed
1 cup of chickpea flour
1 tsp garlic powder
1 tsp cumin powder
½ tsp chili powder
1 Tbsp ground flax
Juice from ½ lemon
Salt to taste
Oil for frying
Serve with Greek-style plant-based yogurt and fresh parsley.
Instructions:
Prepare the ingredients. Thaw corn kernels. Peel the carrots and grate them. Dice the red onion, and juice the lemon.
In a small bowl whisk together ground flax seeds and lemon juice. Set aside to let the mixture thicken. In a large bowl, place grated carrots, red onion, corn kernels, chickpea flour, flax mixture, and spices. Mix very well.
In a large frying pan, warm the oil to medium-high.
Using your hands shape the fritters and carefully place them into a well heated frying pan. Fry for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining fritters.
Place the fritters on a paper towel so it absorbs any excess oil.
Serve topped with Greek-style yogurt and chopped fresh parsley.
Enjoy!
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