Adapted from Tasty Appetite, I made just a few changes.
-2 small carrots
-1 small zucchini
-1/2 cup chickpea flour
-1 tablespoon rice flour
-2 tsp semolina or farina (you could use cornmeal)
-1/2 teaspoon red chili powder
-1/2 teaspoon ginger powder
-1/4 teaspoon celery seed
-pinch of asafetida
-sea salt and pepper to taste
After washing the vegetables, peel and shred carrots, (you can peel the zucchini if you like) and zucchini, then mix the together in a bowl. In separate bowl mix the dry ingredients, then sprinkle over the shredded vegetables, add a little water if necessary. Since the vegetable vary in sizes you can adjust the amount of flours if needed. I had it so it just stuck together and all was coated. In a pan with a little oil cook until golden. I made some into little patties, but I liked it better when you just took some in small pieces and dropped it into the pan.
They were crispy on the outside and nice and soft on the inside. The semolina added a nice texture to it, that why you could use cornmeal if that's what you have. I think this snack would work in bento lunches too. This was good on its own, but I'm sure you could find something good to dip it in.
Thanks Jay it was a lot of fun trying these. She has a lot of good things cooking over on Tasty Appetite you should check it out.
I am now finding several good ways to use the chickpea flour, since that came in a 22 oz bag instead of from a bin. I will be posting some recipes like chickpea pancakes coming up!
I have summited this to Two for Tuesday