Carrot and Spring Onion Fritters
We vary the vegetables with the season.
SERVES
16
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
40
MINUTES
Ingredients
80g gram flour, also known as Besan or Chickpea flour
4 tbsp self-raising flour
2 tsp roasted and ground coriander
2 tsp roasted and ground cumin
½ tsp paprika plus ½ tsp smoked paprika
generous pinch of salt
150g carrots, grated
30g spring onion, white and green part, thinly sliced
extra virgin olive oil for frying
Method
Mix together the flours, spices and salt in a bowl.
Whisk in about 150ml water. The batter should be the texture of coconut milk. If it's too thick, add a little more water. Allow to stand for 30 minutes.
Add the grated carrot and spring onion, stir until the vegetables are well coated.
Heat a little extra virgin olive oil in a non-stick frying pan.
Drop a heaped dessert or tablespoons of the mixture onto the surface. Fry for about 2-3 minutes on each side until golden brown and crispy on the outside and cooked in the centre. Fry three or four at a time, depending on the pan size.
Immediately serve 3-4 per person with your favourite chutney or relish.
