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Prep time
15 minutes
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Cook time
20 minutes
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makes
12 fritters
Author Notes
Reprinted from Gluten Free for Good. Copyright © 2016 by Samantha Seneviratne. Photographs copyright © 2016 by Stephen Kent Johnson. Published by Clarkson Potter, an imprint of Random House. —Samantha Seneviratne
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Crispy Carrot Fritters
Ingredients
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3
medium carrots, peeled and shredded (2 cups)
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1/2
small onion, very thinly sliced
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1
to 2 serrano chiles, seeded and minced
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3 tablespoons
chopped fresh cilantro leaves, plus more for serving
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2
large eggs, lightly beaten
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1 cup
(115 g) garbanzo-fava flour or chickpea flour
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1/2 teaspoon
baking powder
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Kosher salt
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Peanut or vegetable oil, for frying
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Lime wedges, for serving
Directions
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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.
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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.
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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.
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Using a slotted spoon or a fish spatula, 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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