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.

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