Indian-style carrot fritters

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden: carrots, spring onions, coriander, limes, eggs

Source: Stephanie Alexander

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 knife/scissors
  • mezzaluna
  • medium non-stick frying pan
  • scales
  • Bowls
  • whisk
  • large metal spoon
  • egg flip
  • serving plates

Ingredients

  • 150 g plain flour
  • 1 teaspoon salt 
  • ½ teaspoon bicarb of soda
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 2 eggs
  • ½ cup milk
  • 125 g carrots
  • 1 lime
  • 6 spring onions
  • 6 stems coriander
  • canola oil for pan frying

What to do

  • Peel and grate the carrots and set aside.
  • Finely slice the spring onions and set aside.
  • Zest half the lime and set aside.
  • Remove the coriander leaves from stems. Chop the leaves with the mezzaluna and set aside.
  • Sift the salt, bicarbonate of soda, spices and flour into a bowl.
  • Lightly whisk the eggs and milk.
  • Add the milk and eggs to the flour and mix together with a spatula.
  • Add the carrots, spring onions, lime zest and coriander to the egg-flour mixture and stir to combine.

Cook the fritters

  • Heat the frying pan over medium heat and add a little oil.  Fry spoonfuls of fritter mixture until golden-brown on each side, about 3 – 4 minutes.  
  • Serve at once.
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