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Ingredients<\/h3>\n\n- 150g of chickpea flour (also known as gram flour) plus extra if needed to thicken the batter<\/li>\n
- 150ml of water or plant milk (almond, soy, or oat milk)<\/li>\n
- 50g of grated carrot<\/li>\n
- 50g of grated onion<\/li>\n
- 50g of grated courgette<\/li>\n
- Salt and pepper to taste<\/li>\n
- Half a teaspoon of salt<\/li>\n
- Cooking oil for frying<\/li>\n<\/ul>\n
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Method<\/h3>\n
Combine the chickpea flour and plant milk in a large bowl and mix into a smooth batter. More milk or water can be added if required to achieve a thick but pourable consistency.<\/p>\n
Add the grated carrot, onion, and courgette to the batter then season with salt, pepper, and baking powder (if using). Mix everything together until the vegetables are well coated in the batter.<\/p>\n
Heat a frying pan over medium-high heat and add enough cooking oil to cover the bottom of the pan. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the pan, forming fritters.<\/p>\n
Lisa said: “You may need to spread them out a bit with the back of the spoon to ensure even cooking.”<\/p>\n
The fritters should be fried for just two to three minutes on each side or until golden brown and crisp.\u00a0<\/p>\n
Once cooked, remove the fritters from the pan and plate on a plate lined with paper towels to remove any excess oil.<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Combine the chickpea flour and plant milk in a large bowl and mix into a smooth batter. More milk or water can be added if required to achieve a thick but pourable consistency.<\/p>\n Add the grated carrot, onion, and courgette to the batter then season with salt, pepper, and baking powder (if using). Mix everything together until the vegetables are well coated in the batter.<\/p>\n Heat a frying pan over medium-high heat and add enough cooking oil to cover the bottom of the pan. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the pan, forming fritters.<\/p>\n Lisa said: “You may need to spread them out a bit with the back of the spoon to ensure even cooking.”<\/p>\n The fritters should be fried for just two to three minutes on each side or until golden brown and crisp.\u00a0<\/p>\n Once cooked, remove the fritters from the pan and plate on a plate lined with paper towels to remove any excess oil.<\/p>\n
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