Curried Carrot Fritters

Whisk together the garbanzo bean flour, curry powder, and ½ cup cold water in a large bowl. Using the largest side of a box grater, grate the carrots into the bowl. Add ½ tsp salt and ¼ tsp pepper, then mix batter well with a spoon and set aside.

Mince 1 clove garlic. Peel and mince the shallot. Peel the mango, remove the flesh from the pit, and thinly slice. Halve the avocado, remove the pit, and thinly slice. Halve the grape tomatoes. Roughly chop the parsley leaves. Zest and halve the lime.

In a large bowl, combine the minced garlic, minced shallot, sliced mango, sliced avocado, grape tomatoes, chopped parsley leaves, lime zest, the juice from half the lime, ½ tsp salt, and a pinch of pepper. Toss the mango avocado salad and chill in the refrigerator until Step 6.

Place large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, use a ⅓ measuring cup to scoop 6 portions of the carrot batter into the skillet. Flatten batter out with the bottom of the measuring cup and cook until browned and crisp on the bottom, about 3 to 4 minutes. Flip the fritters and cook until browned and crisp on the other side, another 3 to 5 minutes.

Divide the curried carrot fritters between large plates and serve with mango avocado salad. Drizzle the fritters with tamarind chutney.