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. Mix the chickpea flour, cumin and turmeric. Gradually stir in the water to make a thick batter, then add the vegetables.
300 g carrots200 g onions3 g ground cumin2 g ground turmeric150 ml water150 g chickpea flour- knife
- chopping board
- grater
- 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