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Serve with salads or as an appy with a side of spaghetti sauce for dipping
In large pot over no heat, combine chickpea flour, water, salt, onion, carrot, rosemary and olive oil. Whisking continuously, turn heat to med and continue to whisk until mixture becomes quite thick (about 15 mins). Remove from heat and either whisk by hand or with a handheld blender to smooth out any lumps.
Oil 9x12 casserole dish and spread mixture evenly across the bottom. Cool slightly, cover and refrigerate until firm (about 2 hours). Remove from fridge, cut into thin strips and gently remove from casserole dish.
Preheat oven to 250.
Heat large saute pan, cover the bottom in oil and fry fritters 2-3 mins per side. Remove from heat, clean off oil and put in oven to keep warm.