This week's recipe: Carrot and Cumin Fritters with Spiced Yoghurt

Why Carrot fritters?

Unlike a classic fritter - where vegetables seem to get lost amongst the batter - these carrot fritters are all about the carrot.

Golden and crisp on the outside, especially carroty and intensely orange on the inside these Kurdish inspired fritters are my latest food addiction.

Made with grated carrot, cumin, rolled with breadcrumbs and fried, they are especially delicious to make at this time of year when carrots are at their sweetest.

They are perfect by themselves as a simple snack, in a pita bread with rocket and spiced yogurt, or as a tasty twist on the standard three veg.

Ingredients
3 large carrots, peeled and finely grated (you need 2 cups of grated carrot)
1 onion, grated
2 egg
½ cup dried breadcrumbs
1 teaspoon ground cumin
Vegetable oil for frying

Spiced Yoghurt
200g greek yoghurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon coriander leaves, finely chopped

Place the grated carrot in a bowl and squeeze out as much liquid as possible.

In a clean bowl mix the carrot, onion, eggs, breadcrumbs and cumin together. Season with salt and pepper. Divide the fritter mix into 12 equal portions. Carefully roll into flat rounds 2 cm thick (This fritter mix is quite delicate and you may need to squeeze a little excess liquid out when you roll).

Fill a large frying pan ¼ full with oil. Heat unitl a piece of bread turns golden in 30 seconds. Fry the fritters in batches for 2-3 minutes each side until golden brown. Transfer to a plate covered with kitchen paper and keep warm.

For the spiced yoghurt mix the yoghurt with the spices and fresh coriander. Season with salt and pepper.

Serve the fritters with the yoghurt.
Makes 12 fritters.

Bon Appetite