Ingredients:
- 2 cups grated vegetables (carrots, zucchini, sweet potatoes, bell peppers, etc.)
- 1/2 cup chickpea flour (besan) or all-purpose flour
- 1/4 cup cornmeal (optional, for extra crispiness)
- 1/4 cup chopped fresh parsley or cilantro
- 2-3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2-3 tablespoons water (as needed)
- Oil for frying
Instructions:
- Grate the vegetables using a box grater or a food processor. Squeeze out any excess moisture from the grated vegetables using a clean kitchen towel or paper towels.
- In a mixing bowl, combine the grated vegetables, chickpea flour (or all-purpose flour), cornmeal (if using), chopped parsley or cilantro, minced garlic, ground cumin, paprika, salt, and pepper.
- Gradually add water to the mixture as needed, stirring until it forms a thick batter that holds together.
- Heat oil in a skillet over medium heat for frying.
- Scoop a portion of the vegetable mixture using a spoon or your hands, shaping it into a patty, and gently place it in the hot oil.
- Flatten the patties slightly with a spatula and fry for about 3-4 minutes on each side or until they turn golden brown and crispy.
- Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.
- Serve the crispy vegetable fritters warm with your favorite dipping sauce or alongside a fresh salad.
- Calories: Around 70-90 calories per fritter
- Total Fat: Approximately 3-5g per fritter
- Saturated Fat: Around 0.3-0.5g per fritter
- Carbohydrates: Approximately 10-12g per fritter
- Dietary Fiber: Around 2-3g per fritter
- Sugars: Around 2-3g per fritter
- Protein: Around 2-3g per fritter