These vegan carrot fritters (adapted from Deliciously Ella) are made with sweet corn and gluten-free chickpea flour. Bright lemony tahini is the perfect compliment.
For the Fritters
- 2 large or 4 small carrots (1/2 pound)
- About 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- Fine sea salt
- 2 medium garlic cloves, minced
- 1 teaspoon ground coriander (see note 1 below)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper
- One 15-ounce can corn
- 1/3 cup chickpea flour (note 2)
- 2 tablespoons arrowroot starch or cornstarch
- A handful of cilantro or parsley, minced
For the Sauce (note 3)
- 1/3 cup well-stirred tahini
- 2 tablespoons fresh lemon or lime juice
- 1 small garlic clove, crushed, grated, or finely minced
- 1/4 teaspoon fine sea salt
- About 1/3 cup water
- Peel and grate the carrots – either with a box grater or food processor fitted with the shredding attachment. (You should have about 2 cups carrots). Set aside.
- Heat 1 tablespoon oil in a large non-stick skillet over medium-low heat. Add the onion with a pinch of salt and cook until translucent, about 5 minutes.
- Add the carrots, 2 minced garlic cloves, 1 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a few grinds of pepper. Cook until the carrots are softened, stirring frequently, about 5 minutes.
- Meanwhile, drain and rinse the corn in a mesh strainer; shake off all the excess water. If you already used a food processor to prep the carrots, use it again to puree the corn into a chunky paste (no need to rinse out the bowl). If you don’t have a food processor, use a blender.
- Transfer the carrot mixture to a large bowl (reserve the skillet) and add the corn puree, 1/3 cup chickpea flour, 2 tablespoons starch, and the herbs. Stir to combine well. Chill in the fridge until the mixture has cooled and thickened a bit, about 30 minutes.
- Meanwhile, make the sauce. In a medium bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and a splash of water. Whisk until smooth. Then add about 1/4 cup more water and whisk to incorporate (at first it may seem lumpy, but keep going and it’ll come together).
- Heat a thin layer of oil in the skillet where you cooked the carrots. Scoop some of the dough into your hand and form into a smooth patty. Place in the skillet and repeat with the rest of the dough. Cook until the bottoms are golden brown, 3 to 5 minutes, then flip gently and cook the other side. If the fritters seem reluctant to flip, give them a minute before trying again.
- Serve hot, with tahini sauce.
- If you don’t have ground coriander or don’t like the flavor, skip it.
- If you don’t have chickpea flour, substitute with regular all-purpose flour, starting with 1/3 cup and adding more if needed later. If subbing with AP flour, there’s no need to use arrowroot/cornstarch.
- Don’t feel like making the tahini sauce? Eat these with a dollop of yogurt (dairy or vegan) instead.
- Serving Size: 2 fritters, w/o sauce
- Calories: 170
- Fat: 3.4 g
- Carbohydrates: 13.4 g
- Fiber: 1.8 g
- Protein: 2 g
Keywords: carrot, corn, fritters, vegan, tahini