Recipe Garam Masala Carrot Fritters with Pickled Lime Cream
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Entertaining
Main meals
Snacks
The sweetness of carrot and a blend of Indian spices take these fritters to the next level. But it’s the lime pickle sauce that will have you going back for more. And more.
You will need
Serves 5
- 1 ear of fresh corn, kernels cut off the cob
- 1 large carrot, grated
- 1 teaspoon baking powder
- 1 tablespoon garam masala
- 1 pinch of dried fenugreek leaves (optional)
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 1/2 cups coconut milk
- 3/4 cup whole wheat flour (can also use chickpea or plain flour)
- 3 tablespoons of extra virgin olive oil for frying
For the sauce:
- 1 tablespoon lime pickle (available in the Asian section of most major supermarkets)
- 3 tablespoons coconut yoghurt
To serve:
- Fresh coriander, leaves picked
- 1 long red chilli, de-seeded and finely diced
Recipe: Simon Toohey
Directions
-
Step 1
In a large bowl, add the corn, carrot, spices, baking powder and coconut milk, and fold through.
-
Step 2
Add the flour and mix to combine – it should resemble a thick pancake mixture. Season with salt and pepper.
-
Step 3
Heat the oil in a frying pan or pot on medium heat. Gently spoon a heaped tablespoon of mixture into the oil (no need to flatten). Repeat, filling the pan. Cook for 3–5 minutes on each side or until golden brown and cooked through. Cook the fritters in batches until all of the batter has been used. Transfer to a wire rack to cool for a few minutes before serving.
-
Step 4
Mix together the yoghurt and lime pickle, place in a serving dish.
-
Step 5
Place the fritters on a serving plate and sprinkle over the coriander and chilli. Serve with the lime pickle sauce on the side, and dollop or dip as desired!
Recipe: Simon Toohey
More gluten-free options
Garam Masala Carrot Fritters with Pickled Lime Cream
Directions
10 mins to prep
20 mins to cook
-
Step 1
In a large bowl, add the corn, carrot, spices, baking powder and coconut milk, and fold through.
-
Step 2
Add the flour and mix to combine – it should resemble a thick pancake mixture. Season with salt and pepper.
-
Step 3
Heat the oil in a frying pan or pot on medium heat. Gently spoon a heaped tablespoon of mixture into the oil (no need to flatten). Repeat, filling the pan. Cook for 3–5 minutes on each side or until golden brown and cooked through. Cook the fritters in batches until all of the batter has been used. Transfer to a wire rack to cool for a few minutes before serving.
-
Step 4
Mix together the yoghurt and lime pickle, place in a serving dish.
-
Step 5
Place the fritters on a serving plate and sprinkle over the coriander and chilli. Serve with the lime pickle sauce on the side, and dollop or dip as desired!
You will need
Serves 5
- 1 ear of fresh corn, kernels cut off the cob
- 1 large carrot, grated
- 1 teaspoon baking powder
- 1 tablespoon garam masala
- 1 pinch of dried fenugreek leaves (optional)
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 1/2 cups coconut milk
- 3/4 cup whole wheat flour (can also use chickpea or plain flour)
- 3 tablespoons of extra virgin olive oil for frying
For the sauce:
- 1 tablespoon lime pickle (available in the Asian section of most major supermarkets)
- 3 tablespoons coconut yoghurt
To serve:
- Fresh coriander, leaves picked
- 1 long red chilli, de-seeded and finely diced