Made with only 4 ingredients (plus salt), these curried carrot fritters are naturally vegan, gluten-free, grain-free, and high in protein! Ready for your experimentation.
Start by putting the grated carrot in a mixing bowl and letting it sit for 5 minutes. Add the chickpea flour, curry powder, salt, and pepper, and stir to combine. Stir in cold water one tablespoon at a time until the batter comes together.
Heat a large nonstick skillet over medium heat and add about 1 tbsp of oil to coat the pan. Scoop 1/3 of the batter at a time to make each fritter. Add as many scoops of batter to the pan as will fit in it without crowding, and use your measuring cup or a spatula to gently flatten them.
Cook for about 3-4 minutes per side, or until browned and crisp on the bottom. Flip over and repeat for another 3-4 minutes. Repeat with remaining batter if needed. Serve hot, with accompaniments and condiments of choice (see notes).
Notes
Tamarind chutney is the perfect pairing for these curried carrot fritters. Anytime I get takeout or delivery from an Indian restaurant I order extra tamarind chutney and save it for using at home. It can also sometimes be found in the international section of grocery stores, or of course, you can make it yourself.However, in a pinch, I find that ketchup is actually a really great substitute for chutney with Indian-inspired flavors. It is similarly sweet and tangy and obviously much more likely to already be in your fridge.