Wednesday, December 15, 2010

Carrot & Cumin Fritters

After the ice-cream, I had egg whites to dispose of. Having chatted with my Mom the day before about the delicious pumpkin fritters dipped in cinnamon-sugar she used to make for my bro and I as kids on rainy days (we've been having a lot of those of late here in Gauteng), I thought I'd "healthy it up" a bit in the fritter department.

So I threw some things together and this is what came out. Really, you can make fritters from a multitude of foods, just as long as you glue it together using eggs and have a consistency which allows you to form patties or round fritters. So, nothing left to do but have fun with it.

Ingredients:
  • 6 large carrots
  • 1 large onion
  • 2 garlic cloves
  • 2 small, very mild chillies
  • 2 sprigs of rosemary
  • 12 green beans
  • chives
  • 5 egg whites
  • 6 tablespoons rice flour
  • salt
  • cumin powder
  • coconut oil (for frying)
Method:
  1. Chop the carrots, onions, green beans in chunks. Boil the carrots and onions with the garlic cloves, chillies, rosemary and salt for 20 minutes.
  2. While still on the heat, add the green beans, and boil for a further 10 minutes.
  3. Drain well. Zhoesh with a stick blender, then add chopped fresh chives, cumin and salt to taste.
  4. Stir through the egg whites and rice flour.
  5. Use a non-stick frying pan and a light coating of coconut oil to put "blobs" of batter down. When you flip them, use a spatula to flatten them to get a patty shape.
  6. Serve garnished with fresh chives.

6 comments:

Sophie said...

MMMMMM,..your carrot & cumin patties look so delightful & appetizing too!

Many greetings from a recent gf foodie from Brussels, Belgium!!!!

Juliana said...

Yummie, these carrot fritters look delicious, love the idea of the cumim and rice flour.

Indie.Tea said...

Hmm, that looks delicious. I'm fairly new to rice flour, but I really like it thus far.

Linda Harding said...

Oooooh Juanita, this looks great! I love fritters and cumin is so tasty! I can just imagine this with a glass of nice dry white wine and maybe some sort of herby dip. Delish! PS - I can also make this for my brother, who is vegetarian. Yay!

Juanita said...

Sophie: Thank you! Good luck with the gf change - I look forward to seeing your recipes :-)

Juliana: Thanks for stopping by. LOVE the pumpkin cookie recipe on your site!

Indi.Tea: Thanks! I have a love-hate relationship with rice flour - when it works, it works epically. When it doesn't, you want to cry! I recently realised that a cup of rice flour is heavier than a cup of regular cake flour, so if you substitute the gram amount for a cup rather than just a cup of rice flour, gf cake recipes turn out SO much better!

Linda: Thank you! They really do make a good combo, carrot & cumin, don't they. I was also thinking about a dip for these, and you're right, something sour creamy and herby would be just great with them. So glad to be of help to the vegetarians amongst us too!

Iris said...

I really like the mix of ingredients you used here! I've been staying away from eggs for a while, but I might test them out again to try this.