It was a hard choice this month. If you’re wondering why, just pop over to Sara’s recipe list and you’ll know why. Sara’s been blogging since 2007 and there were hundreds of recipes for me to choose from, each one better than the previous. There were so many delicious things listed that with great difficulty I managed to narrow it down to a few like these Chilli Corn Muffins, Whole Wheat Herby Rolls, Fried Fish Tacos and this Giant Cheddar Cornbread Biscuit, not to mention the winner, her recipe for Carrot Fritters.
I love carrots and I mostly eat them raw. But I also enjoy a good Carrot Cake (I need to post a recipe for this one soon) and Gaajar ka Halwa (carrot pudding). I don’t really cook much savoury stuff with carrots. This was a fantastic opportunity to try out one such recipe. I had all the ingredients on hand, which was an added bonus – I love when that happens 🙂 This recipe is really quick and easy to put together. The rice flour adds a wonderful crunch to these fritters and the lemon zest flavours it in its own way. I absolutely loved this recipe. Though I might leave out the lemon zest when I make these again, just so that I can fully appreciate the flavour of the carrots. With the zest or without, this recipe would make a nice addition to any meal routine. Try it out and watch the kiddos eat up their veggies.
Thank you Sara, for a lovely recipe.
Makes 5-6 fritters
3 medium sized carrots (approx. 180g), grated
1/2 tsp garlic powder
1/4 cup finely chopped onion
1/4 – 1/2 tsp red chilli flakes (depending on how spicy you want to make it)
1/2 tsp lemon zest
1 egg white
1 heaped tbsp rice flour
Salt, to taste
Freshly cracked black pepper, to taste
Olive oil, to fry
Combine the carrots, garlic powder, onion, chilli flakes, lemon zest, egg white and rice flour in a bowl.
Season to taste with salt and pepper and mix well.
Heat some olive oil (1/2 to 1 tbsp) in a non stick skillet over medium heat.
Form small patties with your hands and carefully place in the skillet.
Cook for about 2-4 minutes on each side till crispy.
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