Fritters are healthy depending on how you make them — pack them with more veggies than flour (and enough egg so they stay together). They work well as an entre or part of a main, and make sensational snacks — eaten cold from the fridge or heated — if you’re lucky to have any leftovers.
Inspired by Alice Hart’s Carrot Fritters in Vegetarian.
- 3 carrots, grated
- 1 corn, lightly steamed
- handful of coriander leaves with stems, finely chopped
- 1 tsp cumin seeds, toasted & ground
- 1 tsp coriander seeds, toasted & ground
- 2 garlic cloves, minced
- 1 chilli, finely diced (optional)
- 1 small red onion, finely diced
- 2 large (or 3 small) eggs, lightly beaten
- 50 g semi-hard/hard cheese, like pecorino, finely grated
- 20 g chickpea flour (also known as besan, gram or garbanzo flour)
- sea salt, to taste (I used about a teaspoon)
- oil for shallow frying (use olive, coconut or ghee — or a mixture)
Shave kernels off corncob and place them in a large mixing bowl. Except for the eggs and frying oil, add the remaining ingredients to the kernels, and stir. Next mix in the eggs.
Heat a large fry pan over medium heat with oil of choice and line a couple of plates with paper towels.
Shape mixture into fritters and place them into the heated fry pan as you form them. Make sure you leave enough room to flip the fritters. You make need to cook them in 2–3 batches, depending how big your fry pan is.
After 3–4 minutes, gently check with your flipper if the underside is done. When ready, flip to the other side, and cook for another 3–4 minutes. Remove to plate with paper towel and cook the remaining of your fritters.
Enjoy them however you like. I had mine stacked with thinly sliced organic goats cheese and baby spinach leaves.
Liked this recipe? Then you may wish to check out Nourished, my healthy eating ebook with 93 wholefood recipes.