Carrot Fritters with Buckwheat Flakes
Vegetable pancakes are a handy tool for breakfasts and lighter dinners: they're quick and easy to make. Crushed raw carrots form the base of the pancake batter. Buckwheat flour and flakes add healthiness to the pancakes, and onions and spices add appetizing flavor. Carrot fritters are fried in vegetable oil, which keeps all the ingredients healthy.
Products
Carrots - 500 gr (2-3 pcs.)
Eggs - 3 pcs.
Onions - 1 pc.
Buckwheat flakes - 100 g
Buckwheat flour - 4 tbsp.
Garlic - 1 clove
Ground black pepper - to taste
Zira - 1 tsp.
Coriander in grains - 1 tsp.
Fresh parsley - 1 small bundle
Salt - 1.5 tsp.
Vegetable oil (for frying) - 100 ml
Prepare the products.
Buckwheat flour can be made from buckwheat flakes by grinding them in a blender or coffee grinder. You also need 40 ml of boiling water.
Peel the vegetables. Grate carrots on a medium or coarse grater. Onion slices into small cubes. Garlic skip through a press or also cut into small cubes.
(For greater softness onion can be fried.)
Greens are washed, dried and chopped.
In a dry frying pan, heat the zira and coriander seeds for a few seconds until they release their aroma.
Then put the spices in a mortar and grind.
In a deep bowl, combine the carrots, cilantro, coriander, onion, garlic and parsley, stir until smooth.
Add eggs, buckwheat flour and salt to the carrot mixture.
Soak buckwheat flakes in boiling water (40 ml) for a few minutes to make them slightly swell and soften.
Then add the swollen buckwheat flakes together with water to the carrot batter and mix until smooth.
Heat enough oil in a frying pan, pour the batter with a tablespoon, pressing it and forming round, flat pancakes, and fry for 3-4 minutes over medium heat.
Turn the pancakes to the other side and fry for 3-4 minutes more.
Then put the fritters on a paper towel to get rid of excess fat.
We fry all the fritters in the same way.
Carrot fritters with buckwheat flakes are ready.
We serve the fritters hot with sour cream.
Bon appetit!