Prep Time: 10 minutes
Cook Time: 7 minutes
Chopping up vegetables and binding them with flour is an easy way to use up leftover salad ingredients, and it also tastes great. Vegetable fritters are usually held together with wheat flour, but substituting for a gluten-free diet is easy. There are many kinds of flour that can be used, and I have found that chickpea flour works wonderfully here. The final product is reminiscent of a crunchy, flattened falafel that has vegetables in it. You can even serve it in a pita like a falafel if you want.
Chickpea flour is a wonderful binder and adds some extra nutty flavor. It is an amazing alternative to wheat and when combined with flour like tapioca, cornstarch or arrowroot, it is much lighter. For some reason, it never sticks to the pan like wheat flour does, so cleaning up is extra easy.
This fritter predominantly consists of corn and carrot. You can add other vegetables to your liking, or use up what you already have on hand. For 8-10 fritters
- 1/2 cup chickpea flour
- 1/4 cup tapioca flour
- 3 tablespoons water
- 2 carrots, grated
- 1 cup corn
- 1 cub cilantro, finely chopped
- 2 tablespoons grated ginger
- 2 scallions, chopped
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- oil for frying
- In a mixing bowl, combine all ingredients and mix well. You want the vegetables to hold together in the dough so you may need to add more water or flour depending on how wet your veggie mix is.
- Over medium heat, drizzle a drop of oil into a non-stick pan.
- Scoop approximately two tablespoons of vegetable mixture onto the heated pan and flatten with the back of the spoon.
- Cook until the edges are brown and then flip to cook the other side.
- Once crispy, drain off the excess oil on a paper towel. If you skip this step, the fritter will become soft and mushy (I found out the hard way).
- Serve in a sandwich, a wrap, or on its own with different sauces and chutneys.
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