Carrot fritters

This lovely recipe is based on one from Greg and Lucy Malouf's book Turquoise, celebrating the flavours of Turkey. This version uses carrots, but it is also delicious with zucchini, as in the original.

Carrot fritters Credit: Kitti Gould

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 250 g carrot (or zucchini, unpeeled)
• ½ red onion, finely chopped or grated
• 1 garlic clove, finely chopped
• 50 g feta, crumbled
• 2 tbsp coarsely chopped flat leaf parsley
• 1 egg
• 1½ tbsp plain flour
• 1 tbsp rice flour
• sea salt and ground black pepper
• 60 g butter
• olive oil, for shallow frying
• 12 sage leaves

To serve

• natural yoghurt
• lemon wedges

Instructions

1. Use the largest grating disc on a food processor to grate the carrot. The gratings will be very moist. You can also use a box grater on the largest hole, but it will take some time. Tip the carrot into a dry cloth over the sink or a bowl and twist the ends of the cloth to remove excess moisture. Tip the carrot into a clean mixing bowl. Add the onion, garlic, feta, parsley and egg in a bowl and stir to combine. Sift in the flours, season with salt and pepper and stir well to combine.
2. Preheat the oven to 120˚C (100˚C fan-forced). Heat half the butter and a little oil in a large non-stick frying pan over medium heat. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side or until golden brown. Drain on paper towel and transfer to an ovenproof plate into the oven.
3. Add the remaining butter and the sage leaves to the pan in which you have cooked the fritters. Stir the leaves for a couple of minutes over medium heat or until they are crisp. Drain on paper towel.
4. Serve the fritters topped with a small dollop of yoghurt, with a crisp sage leaf on top and a wedge of lemon.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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