Carrot and corn fritters with chutney

Chef: Sunsweet
Carrot and corn fritters with chutney
These corn and carrot fritters are an excellent snack and introduce alternative tastes to a younger pallet.
 

95g chickpea flour (available in larger supermarkets and health food stores)
½ tsp garam masala
2 eggs
160ml milk
1 carrot, peeled and grated
1 small red onion, really finely sliced
340g tinned sweetcorn, drained
2-3 tbsp fresh chives, finely chopped
2-3 tbsp olive oil

Fresh mint and lemon wedge (optional for garnish)

Tip the flour and garam masala into a mixing bowl.

Combine together the eggs and milk then add the flour whisking to avoid lumps.

Add in the carrot, onion, corn and herbs. Mix well.

Heat a large frying pan over medium to low heat. Add the olive oil and when hot, use a large spoon measure to dollop in the fritter mix.

Once the edges set, you can gently spread the thicker filling out so that it’s even.

Cook for 3 minutes or so on each side until the onion is cooked through.

Serve with chutney of your choice and garnish if using.

Main ingredients
Dairy, Flour, Eggs, Vegetables

Recipe Type
Starters, Healthy, Kids Food, Lunch Box, Side Dish, Snacks

Level of Difficulty
Easy

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