Curried Carrot Fritters
The curried carrot fritters includes a Mango Avocado Salad with Tamarind Chutney I loved the sweet taste of the chutney and it paired so well with the carrot fritters. The chutney is made at the Monsoon Kitchen in Needham, Massachusetts. The chutney is sold at Amazon and I have provided the link.
So what about carrots? I love them but they are difficult to digest raw, so eating cooked carrots is better for me. Since I’ve been experimenting with different vegetables and spices, why not carrots? They are rich in beta-carotene which is converted in the liver to Vitamin A. Vitamin A is transformed in the retina to rhodopsin, a purple pigment necessary for night vision. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. Maybe if I had eaten my carrots I wouldn’t have gotten cataracts.
Carrots reduce the risk of lung cancer, breast cancer and colon cancer and slows down the aging of cells. I’m all for that! The antioxidants protect the skin from sun damage, premature wrinkling, acne, dry skin, pigmentation, blemishes, uneven skin tone. This just keeps getting better and better. Carrots have not only beta-carotene but also alpha-carotene and lutein. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots binding with bile acids. How many of our LA readers have high cholesterol?
Okay, enough of “carrots are good for you” information, let’s get to the fritter part of this post. I promise, this recipe is super easy to make.
For this recipe you will need a box grater, zester or microplane and a large non-stick skillet.
- 3/4 cup garbanzo bean flour
- 1 1/2 teaspoon curry powder
- 8 ounces of carrots (approximately 4 nice sized)
- 1 clove of garlic
- 1 shallot
- 1 mango (you can exclude this if you are not a fan of mangos)
- 1 avocado
- 6 ounces of grape tomatoes
- Fresh parsley
- 1 lime
- 2 teaspoons of tamarind chutney (link above)
Whisk together the garbanzo bean flour, curry powder and 1/2 cup cold water in a large bowl. Using the largest side of the box grater, grate the carrots into the bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper and mix the batter well with a spoon and set it aside.
Mince 1 clove of garlic. Peel and mince a shallot. Peel the mango, remove the flesh from the pit and thinly slice. Halve the avocado and remove the pit and thinly slice. Halve the grape tomatoes. Roughly chop the parsley leaves. Zest and half the lime.
In a large bowl combine the minced garlic, minced shallot, sliced mango and avocado, grape tomatoes, chopped parsley, lime zest and the juice from half the lime. Add 1/2 teaspoon of salt and a pinch of pepper. Toss the mango avocado salad and chill in the refrigerator.
Place a large nonstick skillet over medium-high heat with 1 teaspoon of vegetable oil. Once the oil is hot, use 1/3 measuring cup and scoop 4 to 6 portions of the carrot batter into the skillet. Flatten the batter with the bottom of the measuring cup and cook until browned and crisp on the bottom. (About 3 to 4 minutes). Flip the fritters and cook until browned and crisp on the other side.
Divide the curried carrot fritter between large plates and serve with mango avocado salad. Drizzle the fritters with tamarind chutney and prepare for a taste bud liftoff! What a burst of flavor from the different vegetables and fruits. This dish pairs nicely with a red Sangria.
I hope you all enjoy this recipe as much as I did. Until next time….