Vegetable fritters with chickpea flour
Carrot and onion fritters with cumin and turmeric.
Active time30 min
Cooking15 min
Total35 min
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Ingredients
- 300 g carrots
- 200 g onions
- 3 g ground cumin
- 2 g ground turmeric
- 150 ml water
- 150 g chickpea flour
- 300 ml sunflower oil
Preparation
Peel and grate the carrots. Peel the onions and slice them very thinly.
300 g carrots200 g onions- knife
- chopping board
- grater
Mix the chickpea flour, cumin and turmeric. Gradually stir in the water to make a thick batter, then add the vegetables.
3 g ground cumin2 g ground turmeric150 ml water150 g chickpea flour- mixing bowl
- whisk
Heat the oil to 170 degrees Celsius in a small, deep frying pan, with an oil depth of about 1 centimetre. Drop in small spoonfuls of batter without overcrowding the pan. Cook for about 3 minutes on each side, until the fritters are golden and cooked in the centre. Drain on kitchen paper and serve hot.
300 ml sunflower oil- deep frying pan
- thermometer
- kitchen paper
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration