A good fritter is just one of those things that works for any meal - be it breakfast, brunch, dinner, or lunch. And these vegan carrot fritters in particular are no exception to that. Make them when the sun is high in the sky or as a bit of nocturnal nosh. These moist vegan carrot fritters are delicious, unctuous patties to salivate over. Also, they're gluten-free and quite easy to make.
Grate the carrot and chop the onion. Next, bring the 4 cups of water to boil at a steady simmer in a medium sauce pan. Then, boil the carrot and onion briefly, until slightly tender – about 3 minutes. After that, drain the carrots and onions well, and save about ½ cup of the carrot water. Strain and press the moisture from the carrots and onions before transferring them to a large mixing bowl.
Combine the ground flaxseed with 6 tablespoons of the boiled carrot water that you saved in a small bowl. Allow it to thicken for about 5 minutes.
Now, add the flaxseed mixture, chickpea flour, ground pistachios, baking powder, salt, smoked paprika, and garlic powder to the large mixing bowl that has the carrots and onions, and mix until everything is well incorporated.
Preheat a skillet over medium heat with olive oil, and form decent-sized patties. Fry the fritters two at a time on each side until dark golden brown, about 3 - 4 minutes for each side.
Set the fritters on a paper towel to remove excess oil, and then serve with lemon wedges, vegan sour cream and sriracha.
Notes
This recipe assumes 3 - 4 tablespoons of olive oil for frying.