top of page

CARROT & JALEPENO FRITTERS with Confetti Slaw & Quinoa

Fritters are just fun and can be made so many different ways. Since it's Tuesday, Mexican it is. I used carrots and jalepeno peppers then seasoned them with cumin and chili powder. I served them over quinoa and black beans and a side of confetti slaw. All 3 recipes included.


1 cup + 2 Tbsp garbanzo bean flour

1 tsp cumin

1 tsp chili powder(or chipotle powder)

1 tsp salt

2 cups grated carrots

1 jalapeno pepper, deeded & minced

1. Squeeze liquid from grated carrots and pat dry. In a large bowl whisk together garbanzo bean flour, cumin, chili powder and salt with 1 cup cold water. Mix in carrots and jalapenos. Set aside for 15 minutes before cooking.

2. In a large nonstick skillet over medium-high heat with 2 Tbsp vegetable oil. Once the oil is hot, divide batter into 8 portions. Working in batches, drop each portion into the skillet. Flatten batter out with the bottom of a spoon and cook until browned and crisp on the bottom, approximately 3 to 4 minutes per side. Remove from skillet onto paper towels and sprinkle with salt.


1 clove garlic, minced

1 lime, juiced

4 tsp extra virgin olive oil

1/4 cup fresh cilantro, chopped

4 cups shredded cabbage

1 cup corn kernels

1/2 cup peppadew peppers, chopped

Wisk together juice from the lime, extra virgin olive, garlic, cilantro and 1 tsp salt. Pour over cabbage, corn, and peppadew peppers. Toss until well coated.


1 cup quinoa

1 can black beans, drained & rinsed

1 lime, zested

2 Tbsp chopped cilantro

Cook quinoa according to package directions. Once ready, stir in beans, lime zest and chopped cilantro. Salt to taste.

374 views0 comments

Recent Posts

See All


bottom of page