Carrot, cumin and herb fritters with yoghurt sauce recipe
These fritters are perfect for breakfast, lunch or dinner.
|Fresh from the garden:||Herbs, garlic, eggs|
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What to do
1. Preheat the oven to 170°C.
2. Wash the mint and parsley, then dry in a salad spinner.
3. Chop the mint and parsley, and peel and finely chop the garlic. Remember to put a tea damp tea towel under your chopping board to stop it from slipping.
4. Wash and peel the carrots and grate them coarsely, then put the grated carrot into a colander, press down on the carrot to extract as much liquid as you can, then pat the carrot dry with kitchen paper.
5. Peel and chop the onions finely.
6. Put the small frying pan on high heat and add 80 ml of olive oil. When the oil is hot, add the onions and stir with a wooden spoon. Sauté until the onions are golden brown and have a caramel look.
To cook the fritters
1. Put the frying pan on medium heat. Carefully pour in enough vegetable oil to cover the bottom of the frying pan and come slightly up the sides. (This is quick shallow frying, so you want a hot pool of oil so the fritters don’t get soggy and saturated with oil.)
2. Test the oil with a small drop of the batter. If it sizzles, it’s hot enough to cook the fritters. If not, wait another couple of minutes. When the oil is hot, carefully place one tablespoon of the fritter mix into the pan and cook it for two minutes.
3. Gently flip the fritter over with a spatula and cook the fritter for another minute.
4. Cook the rest of the fritters, one at a time.
5. Place cooked fritters on kitchen paper on a baking tray. Cover them with foil to keep them warm until serving.
6. If the fritters are still a bit moist in the centre, finish cooking them in the oven.
7. Serve with yoghurt sauce and garnish with edible flowers and herbs.
To make the yoghurt sauce
1. Pour 1–2 cups of yoghurt into a medium-sized bowl.
2. Add your preferred flavouring and stir with a fork. Possible flavourings for the yoghurt sauce:
- Shredded mint
- 2 tablespoons honey
- 2 tablespoons tahini, juice of 1 lemon, salt and pepper and a pinch of cumin
- 2 tablespoons mixed herbs
3. Keep the sauce in the fridge until serving.
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