You know those carrots in the fridge? The ones you’re not quite sure what to do with? Fritter them. Turn them into a mass of golden deliciousness. Crispy, tasty balls of yum. It’s so easy, takes minutes, and surely that much carrot has got to be good for you? They are great for a quick lunch at home, as part of a more elaborate mezze-style dinner, or cold in a lunch box with some hummus to dip. This recipe is taken from our cookbook which is out NOW and we also made a little film about them. I know we spoil you!
Start to finish: 10 minutes prep and about 10 minutes frying
4 carrots – about 500g
1.5 tsp ground cumin
100g plain flour
Small bunch of spring onions – about 6, finely chopped
Flat bread or flour tortilla
Harissa – optional, and more for grown ups
Put the finely chopped spring onions in a medium sized bowl. Grate the carrots into the same bowl. Add the eggs, plain flour, cumin and stir until well mixed. Crumble and stir in the feta. Season.
Heat the oil in a large saucepan. You want enough oil to cover the base of the saucepan. Once it is hot, use a spoon to put the mix in. Each spoonful is a fritter. Once the batter is in the oil push it down and leave the fritter for a minute or two, until it has gone golden. Then using a spatula turn the fritter, push down into the oil again and wait until it goes golden. Remove from the pan.
While the fritters are cooking, heat up the tortillas by placing them directly on the hob’s flames (if it’s a gas hob). Just leave them there for a couple of seconds, otherwise they will burn, and then turn. Place in a tea towel to keep warm, while you do the next one.
Spread hummus over the tortilla, add a little harissa if you fancy. Then put a couple of the fritters in and wrap.