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–+ servings
Carrot and Zucchini Fritters
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Carrot and Zucchini Fritters

Yield: 4
Author: Shayma Saadat

Ingredients

  • 1/2 cup carrots, grated on the large holes of a box grater
  • 1/2 cup zucchini, grated on the large holes of a box grater
  • 1/2 cup potato, grated on the large holes of a box grater
  • 2 tbsp shallot, finely chopped
  • 1/4 tsp chilli pepper
  • 3/4 tsp sea salt (I use Pakistani pink salt, marketed as Himalayan Salt)
  • 1/8 tsp turmeric powder
  • 1 tsp whole cumin seed
  • 2 tbsp cilantro, finely chopped (leaves and stalks)
  • 1 tbsp mint, julienned
  • 3/4 cup chickpea flour (you can also use besan, which is roasted chickpea flour)
  • 3/4 cup cold water, divided into 1/2 cup + 1/4 cup

Instructions

  • Combine all ingredients, except for water, in a medium-sized mixing bowl.
  • Mix well to combine, ensuring that the chickpea flour has coated all the vegetables and herbs well.
  • Add ½ cup of cold water and stir till it transforms into a thick batter.
  • If it looks stiff, thin it out with one tablespoon of water at a time.
  • Heat ½-inch of oil in a large skillet, on medium-high heat, to 350F degrees.
  • Test the oil: a tiny drop of batter should sizzle.
  • Working in batches, carefully drop the batter, tablespoon by tablespoon into the oil.
  • Lightly tap to flatten each fritter.
  • Fry about 60-90 seconds per side, until the fritters turn golden-brown and are cooked through.
  • Remove the fritters from the oil and transfer them to a large platter lined with paper towels.
  • Repeat with remaining batter.
  • Enjoy hot and sizzling.