Cooking is like love. It should be entered into with abandon or not at all … Check This Amazing Recipe: Carrot and sweetcorn fritters
How to Make Carrot and sweetcorn fritters
less than 30 mins
less than 10 mins
- 2 carrots
- 198g tin sweetcorn
- 80g/3oz gram (chickpea) flour
- 2 spring onions
- 20g/¾oz fresh root ginger)
- 1 red chilli
- 1 tbsp pumpkin seeds
- 1 tsp garam masala
- 3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil
- 120g/3¾oz coconut yoghurt
- 1 tbsp chopped fresh mint
- sea salt and freshly ground black pepper
Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes.
Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way.
Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper.
Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters.
To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy!