This is a very adaptable recipe - any veg will do. Just pick your favourite or the best of what's in season. Include finely diced onions & garlic for extra flavour.
Specially recommended combinations:
- Courgette, onion and mint
- Grated beetroot and fennel
- Shredded kale with cumin and cayenne.
- Grated squash and sage
- Grated carrot & parsnip with cumin and fresh coriander
Add pizazz by serving with sweet chilli sauce or a yoghurt raita. Even better, chickpea (gram) flour is gluten-free.
Makes a generous 8.
In a large bowl mix flour with water to a smooth double cream consistency. Stir in the vegetables plus any herbs, spices and seasoning. Heat the oil in a frying pan and then put heaped tablespoon-fulls of the mixture into the pan.
Fry for about 2 mins on each side until the fritters are crisp and starting to brown.
150g gram (chickpea) flour
300g of grated or finely chopped veg
Fresh herbs and spices of your choice
Salt and pepper to taste
Oil for frying