Corn & carrot fritters

Posted on by Lesh

IMG_1192With some corn and carrot in the fridge, fritters were all I could think of making.

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.

Recipe

Inspired by Alice Hart’s Carrot Fritters in Vegetarian.

Ingredients

  • 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)

Method

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.

Published by Lesh

Lesh Karan was born in Fiji, has Indian genes and lives in Melbourne. She writes creative non-fiction and poetry. Her work has been published in the Australian Multilingual Writing Project and Cordite Poetry Review.

10 thoughts on “Corn & carrot fritters”

  2. They look delicious! Fritters must have been floating in the ether- I made some Zucchini fritters tonight. After our workshop with Jude I have gone and bought a new fancy fry pan that is not a non stick and am experiencing a few difficulties with the stick factor so much so that I got out the electric non stick fry pan tonight which makes the whole fritter thing a whole lot more possible.
    Any thoughts? Is that a non- stick fry pan you are using?
    Thanks Lesh x

    1. Hi Danielle, oh, those sticky fritters are a pain, aren’t they? My pan is an analon one, which is supposed to be non-stick (it’s not teflon, though), but I’ve had it for a while, and it’s losing its non-stickiness! So I make sure there is enough oil for shallow frying for starters, which means you need to be a bit more generous than usual. So a quality oil is a must. Then you need to heat the oil to the point where you’ll hear a sizzle when you plop in the fritters. This helps to ‘seal’ the bottom of the fritters. Do no be tempted to flip at least until after 3–4 minutes. Gently push a thin metal flipper under the fritter (even if it is a little sticky, you can gently coax it to loosen). I use a thin metal cake server as my utensil to flip. I find it’s just the right size (not to big) – it helps with the gentle coaxing.Good luck, and please let me know how you go. (PS: I hope you’re well!) x

    1. Thanks for saying hello, Tegan. I hope the recipes are easy to follow. Any questions, just let me know. Enjoy! 🙂

    1. Thanks Sherilyn! Loving Alice at the moment. Will keep you posted on how I go with IIN. Thanks for your help with that. x

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