About the Recipe
The fritter. So many variations and all of them delicious with this one being no exception.
Fry for a little longer if you like more texture or even make your fritters a bit more patty like, if you like.
2 carrots, coarsely grated
198g tin sweetcorn, drained
80g/3oz gram (chickpea) flour
2 spring onions, thinly sliced
20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger)
1 red chilli, finely chopped, seeds removed if you prefer
1 tbsp pumpkin seeds or mixed seeds
1 tsp garam masala (optional)
3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil)
120g/3¾oz coconut yoghurt (or plain yogurt of your choice)
1 tbsp chopped fresh mint leaves
lemon or lime wedges
sea salt and freshly ground black pepper
Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes.
Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way.
Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper.
Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters.
To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy!