Tuesday, January 10, 2012

Carrot leaf fritters




Since chickpea flour can be mixed with just water and it will still bind like eggs do it is perfect for vegan recipes. For my Vegan fritters I used another overlooked green from my garden: carrot leaves. I always end up planting carrots to close, and fail to thin them when I should (I just don't have the heart to do it...) so I had to pick up a few little ones to let their sisters grow in peace. Baby carrots are great anyway, and all those pretty leaves are edible too! 


Carrot leaf fritters

 I washed and roughly chopped the carrot leaves, made a batter with chickpea flour, water, salt and pepper, added a chopped red onion, and fried my fritters. In the end I topped them with some smoked paprika and a few sesame seeds. Good hot or cold, as a main or appetizer.






Photos and Recipe by Alessandra Zecchini ©

3 comments:

  1. Wow, how imaginative! I knew they were edible but most people say carrot leaves don't taste good so I never tried it. This looks really interesting.

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  2. In Italy we say that even a slipper taste good fried :-)

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  3. looks wonderful I was not sure if I should use the leaves or not
    thank you for the lovely post

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