Fried carrot tops with chickpea flour batter
By guyot mickael
- 1 1/4 cups of chickpea flour
- a teaspoon of colombo (or curry)
- a pinch of salt
- a bunch of baby carrots, which I used carrots and tops
- green onions
- Of olive oil
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly
The dough: In large bowl, combine the chickpea flour with the spices and salt. Add the water gradually. Mix well until dough is slightly thicker than pancake batter. It should coat the vegetables.
Vegetables: Wash, dry. Slice the carrots and onions. Cut the stems, keeping the foliage trimmed. Combine vegetables in the batter.
Cooking: Heat a pan an inch of olive oil. When it is hot, dip the battered vegetables. Remove from frying and drain, serve hot.
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Run out of chips for the party ? Fry some pasta! Guaranteed success!
CRISPY FRIED PASTA DIPPERS
Cook bow-tie pasta for 8 minutes. Combine grated Parmesan with garlic, and Italian and curry spices.
Fry the pasta for two minutes on each side and mix into the cheese and spice combination.