I made these last night to refresh a dinner of left over black beans and rice. They’re good like that fritters, a rejuvenating element that can turn the simplest of meals into something of a party. You can make fritters out of anything but the old carrot fritter seems to be a bit under- represented, I don’t know why because the humble carrot makes superb fritters. If you have some beetroot or purple carrots on hand you throw some into these as well. I shredded the carrots in the food processor which gave these fritters a bit more of a tempura like edge, which I like, but if you want a rounder more even look, grate the carrots in a box grater.
This batter uses soda water which gives it an extra lightness similar to a beer batter but without the beer flavor. Like all fritters it’s best not to mess around too much with them when you’re frying them. Make sure the oil is hot and you let a golden crust form before you flip them over and try not to eat too many of them before you get to dinner.
Carrot, feta and coriander fritters
Adapted from Taste
- 4 carrots (600 grams) peeled and grated
- 1/2 cup of fresh coriander chopped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 200 grams feta, chopped
- 3 green onions finely chopped (optional)
- 2/3 0f cup plain flour
- 1 egg (lightly beaten)
- 1/2 cup cold soda water
- salt and freshly ground pepper (to taste)
- Oil for shallow frying
- In a large bowl mix together carrots, coriander, ground coriander and cumin, feta, green onions and flour.
- Season with salt and pepper and stir through egg and soda water until well combined
- Heat about 5 mm of oil in a frying pan. Drop about 2 tablespoons of carrot mixture into oil and flatten out slightly. Fry until golden brown for about 2-3 minutes on each side.
- Drain on paper and serve hot with a squeeze of lemon juice.