Vegan Carrot Fritters with Carrot Top Pesto
I also pair these with a delicious and versatile Tofu Ricotta!
Fritters
- 3 Large Carrots grated
- 1 Shallot minced
- 1 cup Besan Flour aka Chickpea Flour (100g)
- 2 cloves Garlic minced
- 3/4 tsp Salt
- Handful Carrot Tops sub Parsley or Cilantro, option
- 1/4 tsp Powdered Ginger
- 1/4 tsp Cumin Powder
- 1/2 tsp Curry Powder
- 1/2 tsp Chili Flakes
- 1/4 cup Water 60 ml
Carrot Top Pesto
- 1 cup Carrot Tops washed & rinsed
- 1 cup Spinach
- 1 clove Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Oil Olive or Avocado 120ml
- 1/2 cup Raw Cashews
Tofu Ricotta
- 14 oz Firm Tofu drained
- 3 cloves Garlic
- 1/2 Lemon juiced
- 2 T Oil Olive or Avocado
- 2 T Nutritional Yeast
- 2 t Salt
- 1 t Basil
- 1 t Oregano
- 1/4 tsp Pepper
Carrot Fritters
Heat a skillet on medium heat. Add 1 T oil to pan. Mould into round fritter shapes using approximately 1/3 cup batter at a time. Place fritters on hot skillet, pan fry for 4-5 minutes per side. Alternatively you can bake these for 20-25 minutes at 200c/400f.
Serve fritters warm with fresh ricotta and pesto. Garnish with additional carrot tops, herbs, or microgreens.