I've been getting some wonderful zucchini and carrots from my CSA, so this recipe came at the perfect time. And it introduced me to garbanzo flour - it really gives this such a great flavor.
I changed Lyndsey's recipe just a tad to accommodate the ingredients I had on hand.
1 large carrot
2 medium zucchini
1/2 cup garbanzo (chick pea) flour
1 tbsp rice flour
2 tsp cornmeal
1/2 tsp red chili powder
1/2 tsp ginger powder
pinch of asafetida (this is some odd smelling stuff)
salt & pepper to taste
Wash veggies and peel carrot. Shred the carrot and zucchini and mix together in a bowl. In a separate bowl combine the dry ingredients. Sprinkle over shredded veggies. Add more flour if your mixture seems a little too wet.
Heat a tbsp of olive oil in a large skillet. Drop fritter mixture into pan and fry on both sides to desired doneness. I experimented with different sizes. The larger ones had more of a creamy texture inside, but both were equally devoured by me. :)
The plate of goodies I sent over to my neighbor for her to try:
Mine look very different from Lyndsey's, but they were really delicious. The great thing for me is that they do not taste one bit like vegetables. Yay! These are also great reheated. Gotta love leftovers when it's time to pack lunches.
Kid review - my son liked them but since he knew they were made with veggies, he only ate what I put on his plate. Miss "I Don't Like Anything" chewed for a minute and then spit it out (but there was an absence of gagging which is a good sign - baby steps).
I will be making these again. And soon as I just picked up another bunch of carrots and zucchini fresh from the farm. Que bright light from the heavens.