I have been playing around with some of the new ingredients I find in my pantry. I bought chickpea flour to make Cyndi’s Gluten Free Bread (new Everyday Cookbook). There was quite a bit left. Then I saw a cooking show where they were making onion bhajis with chickpea flour. They looked delicious and what’s more like something my children might consider worth trying.
I looked up some recipes and came across one in my old favourite cookbook, Stephanie Alexander’s The Cook’s Companion. She had a recipe for carrot fritters that looked similar to the bhajis, so I thought lets give that a whirl. The kids seem to prefer carrot things to onion things anyway. Also, the recipe required me to open a beer and being that kind of evening that was all the excuse I needed.
I roughly chopped 2 medium sized carrots and some spring onions and threw them into the Thermomix, chopping finely on Speed 5 for 5 seconds (I wanted the pieces pretty small, so cooking would be even as well as children not being able to pull out bits). I added 150g chickpea flour, 1/2 teaspoon ground tumeric, 1.5 teaspoons ground cumin, sprinkling of salt (recipe called for 1 teaspoon, I think you can sprinkle more on the cooked fritters if they need it rather than put too much in the batter), 1 egg and half a cup of beer. Recipe also called for 1/4 teaspoon of cayenne pepper, but I left it out in case children found them too ‘zingy’ (their word). If you would like it more zingy put it in, or throw in a chilli or two with the carrots and spring onion at the beginning. Mix on Speed 5 for 5 seconds or until all incorporated.
Heat oil in a frying pan. You need enough oil to be covering the whole pan and also coming up the sides a bit. You will need to top up oil in between batches. Remember to wait for it to heat up when you do this. Splodge small spoon sized batter in a pleasing pattern around the pan, leaving a little room between each so you can lever a spatula in to flip em over. When they start to brown around the edges, flip and wait a few more seconds to brown on the other side. Standard pancake procedure. Flip out onto kitchen paper lined plate. Eat some. Share them with children if you so desire. Or if there are any left.
I served mine to the grown ups with cauliflower roasted till crispy with a good splashing of oil and a sprinkling of ground cumin, pappadums, rice and a spinach curry that I found here. So easy in the Thermomix. And TASTY! I left out the cheese, because I didn’t have the time to make it and it would have been overkill with everything else on the plate. And I was tired by then.