Added by maddimouse | Thu 11 Jun 2009 @ 20:30
This is a very basic recipy for carrot fritters. Feel free to experiment with different spices, such as nut meg, cumin, coriander or ginger. You could also add a bit of a curry paste - so many possibilities! Depending on what spices you add to the fritters, you can serve them as a savoury dish with a sauce made of yoghurt, cucumber, salt, pepper, garlic and some herbs or as a sweet dish with apple puree or apple compote.
500 g carrots
100 g potatoes
100 g flour
opt extra flour
sunflower oil for the pan
Peel the carrots and potatoes and grate them finely. Add all the other ingredients apart from the flour and mix it all. Now add the flour, spoon for spoon, until the mass is not soggy anymore. 100 g should be enough but it depends on how juicy the carrots are and what sort of potato you use.
Pour some oil in a frying pan and heat it up. Put a tablespoon full of the above mixture in the pan and flatten it until itīs about 5 mm thin. Roast until itīs taken a nice light-brown colour, then turn. I always make fritters about as big as the palm of my hand.
When done, take the fritters out of the pan and place them on a plate with two layers of kitchen towel to soak the oil up.
Serve hot or slightly cooled off.