Ingredients
- 2 carrots, roughly chopped
- 4 spring onions, roughly chopped
- 150 g chickpea flour (besan flour)
- 1/2 teaspoon tumeric ground
- 1.5 teaspoon cumin ground
- 1/2 teaspoon salt
- 1 egg
- 125 g beer, (or soda water)
- oil for shallow frying
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I'm cooking this todayRecipe's preparation
This is a recipe converted from Stephanie Alexander's The Cook's Companion.
Chop carrots and spring onions on Speed 5 for 5 seconds
Add chickpea flour, tumeric, cumin, salt, egg and beer (or soda water). Mix on Speed 5 for 5 seconds or until all incorporated.
Heat oil in a heavy based frying pan. Use enough oil to cover the bottom of the pan and be about half a cm deep. Splodge small spoon sized batter around the pan, leaving enough room to lever a spatula in to flip them over. As they brown around the edges and bubble through the middle flip them to cook on the other side for minute or less (depending on your fritter size). Flip out to kitchen paper lined plate.
Tip
This is a great quick kids dinner that you can squeeze any veggies you like into. Serve with tomato relish, or as a side for a curry.
Thermomix Model
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Recipe is created forTM 31
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Comments
OMG I love these, the kids didn't like them as much as me but will definitely do them again for myself. Might try different veggies too. so easy and love that they are fluffy but gluten free and tasty but sugar free. Would be great with a curry, probably will freeze well, might make double next time as recipe didn't make very many. Thank you!
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