Carrot Fritters with Iceberg lettuce and Mango chutney
Time for a meat free day again, I try to get at least three of them a week as well as always keeping gluten to a minimum. According to some, gluten starts inflammations in your body and has an impact on how your brain ages. My own experience is that If you have pain in your joints, try two weeks without and you might notice a difference.
To make those delicious golden crispy carrot fritters you will need 6 peeled and grated carrots, 2 tbsp. regular flour ( or gluten free flour) 2 finely chopped cloves of garlic, 1 handful of chopped parsley 2 finely chopped green spring onions, 4 eggs, 1 cup grated parmesan, 1 tsp. salt, black pepper. This will be good for around 4 persons.
Mix the flour with the garlic, spring onions, parsley, salt and some black pepper. Add the carrots – Make sure that you squeeze out excess moisture after you grated then and before adding here. Add the eggs and the grated parmesan and stir it all around to a nice batter.
For serving I put 2 leaves of iceberg lettuce, a tbsp. of mango chutney and one with Greek yoghurt and a piece of lime on the plates.
Heat some vegetable oil in a non stick pan to medium heat, put about ¼ of a cup of the batter for each little fritter, fry on medium heat in around 3 minutes on each side. They should be golden brown and crispy. Keep warm on low heat in the oven if you need but try to serve as quick as possible.
I find every meal better with a glass of wine, but since I am over 40 I don’t think it is always god for me and life is about balance, right? So I limit it and skip today