When I studied macrobiotic cuisine at La Sana Gola in Milan I learned that during the cold season it is useful to eat fried foods to give energy and warmth to the body. In Ayurveda and Yoga fried food is really not recommended, so I fry very rarely, but every now and then I make these pan fried vegetable fritters. I made these a few days ago with the vegetables I had available at home: potatoes, leeks and carrots and seasoned them with rosemary. In summer I prepare them with other seasonal vegetables such as zucchini or eggplants and other herbs. It can become your "empty the fridge" recipe..... You can use the same batter to cook a nice vegan and gluten-free omelette. They are also excellent as snack or appetizer!
100 g chickpea flour
200 ml water
1 teaspoon rosemary
1 large potato (or 2 small)
Extra virgin olive oil
Peel the carrot and potato and grate them. Slice the leek finely.
In a bowl mix the chickpea flour with the water and salt until you get a smooth batter. Add the rosemary and vegetables to the batter and mix well.
In a pan heat 3 tablespoons oil. When it is hot pour a tablespoon of batter into the oil and flatten it. Add more tablespoons of batter, depending on the size of the pan. Once the bottom of the fritters is golden, turn them upside down making sure they don't break. Once ready remove them from the pan and let rest on kitchen paper before serving.
Before cooking more fritters, remove the remains of the previous ones, possibly cleaning the pan with kitchen paper, add more oil and start over.
Recipe inspired by Emanuela Caorsi pakoras -