Description
These carrot-corn fritters are not only delicious, but also gluten- and oil-free! Place a dollop of that fresh yogurt-mint dip on top, serve it with some boiled potatoes, and you’ve got yourself a tasty and healthy lunch or dinner.
Ingredients
Scale
Carrot-Corn Fritters
- 4 medium carrots (ca. 3 1/2 cup or 300 g shredded)
- 1 large garlic clove
- 1 small red onion
- 1 cup corn kernels (160 g)
- 1 cup chickpea flour (120 g)
- 1/4 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp salt
Mint Dip
- 3/4 cup unsweetened soy or coconut yogurt (180 g)
- 2–3 tbsp fresh, finely chopped mint
- 2 tsp lime juice
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Combine the ingredients for the dip and place in the fridge until ready to serve.
- Grate or shred the carrots and mince or press the garlic. Cut the onion in half and thinly slice. Put the vegetables into a large bowl.
- Add the corn, the spices and the chickpea flour and mix well.
- Heat up a non-stick pan. Shape small, not too thick fritters and cook from both sides over low-medium heat for a few minutes, until slightly brownd. You can also use a bit of oil to get them crisp up a bit from the outside.
- Serve the carrot-corn fritters with the mint dip and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes