Having munched through everything green in the veggie garden I am left with the leaves of carrots, I usually make frittata with them, or fritters, and this time I tried a vegan experiment which was very successful (the kids looooved them). To be repeated soon, in the meantime here is the recipe.
Pick your carrots (mine are always small, since they grow in clay soil poor things). Keep the leaves, wash them well and remove the thicker stalks (a bit like cleaning parsley really).
To make the vegan batter I used the liquid from a can of chickpeas, two tbsp of chickpea flour, a good pinch of salt (or two), and the tip of tsp each of ground cumin, ground coriander and ground turmeric.
Then I added the carrot leaves
At this point you can add a chopped spring onion, or some chopped onion, or chives, but since I picked my first onion weeds I added a couple, bulb, stems and leaves, You can also add the flowers, but I kept them for decoration (i.e. to take the photo!).
Spoon into a frying pan with hot vegetable oil and cook on both sides until crispy.
Drain on kitchen paper, sprinkle with salt (optional) and then serve, hot or cold, with a good squirt of lemon juice.
Photos and Recipes by Alessandra Zecchini ©
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