My daughter, who hates vegetables, loves these Curried Carrot Fritters. In fact she gave them a 10 out of 10. If that’s not enough to sell this recipe then I don’t know what is.
Yes, she only took little bites and mostly with a worried expression on her face. But she ate a whole fritter. And that’s a big relief for me as last night was one of those nights I lay awake worrying about the state of her diet and feeling guilty about being a not-good-enough mum. What kind of mum lets her children not eat vegetables? Me, that’s who.
So, success! These have a lovely mildly curried flavour that you could up the ante on if you wanted to. You could also add just a dash of cayenne if there are any spice-loving kids in your family (I have one). But for the purposes of an easy lunch dish, I kept these simple.
I used coconut oil to fry these (the flavourless kind) because it has a high smoke point and is much more stable at higher temperatures than other oils – in short, it doesn’t tend to smoke easily and stink up the kitchen. But any good quality oil will do.
These are lovely served with pitta bread and a nice crunchy green salad.
- 2 large carrots, peeled, trimmed and grated
- 2 eggs
- 125g plain flour
- 2 spring onions, minced or finely chopped
- handful of coriander, finely chopped
- juice and zest of ½ a lemon
- 1 tsp curry powder
- 1 tsp ground cumin
- salt and pepper to taste
- 1 - 2 Tbsp coconut oil for frying
- 250ml of plain yoghurt
- 1 tsp curry powder
- juice and zest of ½ lemon
- Set the oven on a low temp (140C/275F/Gas Mark 1 should do it)
- First make the dip by combining the yoghurt, curry powder and zest and juice of the lemon. Mix well and pop in the fridge until you are ready to serve
- To make the fritters, combine all fritter ingredients in a bowl and mix well. You will have quite a stiff "batter" by the end of mixing
- Spoon the oil into a frying pan over a high heat and bring to sizzling point
- When the oil is sizzling, spoon a heaped tablespoon of mixture into the pan and press down/ shape into a fritter with the back of a spatula.
- Fry until golden brown on one side, flip over gently and fry on the other.
- When done, transfer the fritters onto a paper towel to blot any excess oil and then put onto a baking sheet lined with parchment paper. Pop in the oven to keep warm while you make up the others
- Serve immediately with the yoghurt dip
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