A perfect starter or side dish, or even as a snack.
Makes 15-20 fritters
Ingredients
- ½ zucchini
- 3 carrots
- A handful sweet corn (optional)
- 1.2 dl chickpea or corn flour (½ cup)
- Plant milk or water as needed (max 60 ml or 1/4 cup)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cm neutral tasing oil in the pan, peanut, canola or sunflower (about ½ inch)
What you will need
- 1 Pan
- 1 spatula
- 1 big bowl
- 1 vegetable peeler
- 1 grater
- 1spoon to stir
- Tissue paper on a plate
Instructions
- Peel the carrots. Grate the zucchini and carrots and put in a bowl with the optional corn.
- Add the spices and flour. Massage the mix, so the water content from the zucchini and carrot will wet the flour. If you need more liquid add a little plant milk or water as needed until the batter has a slightly wet texture.
- Pour 1 cm (½ inch) of oil in the pan and put the heat on high, and preheat to about 180c (350 F). Use these tips if you don’t have a thermometer. Be careful working around very hot oil and don’t let the oil get too hot.
- When the pan is hot, put a spoonful of the batter on the pan as a tester, make them flat, since they get more crispy that way and take less time to fry. Fry for about 1 1/2 - 2 minutes on each side, if it cooks well continue cooking the rest in batches
- Depending on the size of your pan and how big you want your fritters, you can put about 5-6 in the pan at the same time, but give them space to fry.
- When the fritters are done try place them on the plate with some paper towels, to soak up excess oil. Serve with your preffered dip.
Enjoy !
