carrot coriander fritters

8th July 2018

June has been a month of abundant poppy blossoms, big round buzzing bees and cool, misty, chalky mornings.

~ Oriental Brillant Poppy (Papaver orientale)

carrot coriander fritters

preparation – 30 minutes

15 – 18 fritters

ingredients 

¾ cup/90g chickpea flour

¼ tsp freshly ground black pepper

½ tsp fine rock salt

½ tsp turmeric powder

½ tsp cumin seeds

½ tsp coriander seeds

1 chilli, finely chopped

pinch asafoetida powder

¾ cup/145g water

3 – 4 medium/350g carrots

½ cup/20g fresh coriander

peanut oil/ghee for frying

preparation 

1.  In a small pan, dry roast the cumin and coriander seeds. Set aside to cool, then roughly grind in a mortar and pestle.

2.  In a medium bowl, measure out the chickpea flour, add salt, pepper, turmeric powder, ground coriander and cumin, chilli, and a pinch asafoetida powder – stir to combine.

3.  Pour in the water and whisk together until smooth. Set aside. The mixture will be sticky.

4. Top, tail and scrub the carrots.  Grate them, either with a box grater or using the shredding blade of a food processor. Place in the bowl with the chickpea batter, along with the chopped coriander. Stir to combine, the mixture will be quite dry. Allow to sit for 5 – 10 minutes for the water to come out of the carrots.

5.  Heat the oil over medium heat in a cast-iron skillet.  When hot, place a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape.

6.  Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.  Flip the fritters and fry for another 2  – 3 minutes.  Drain briefly on a paper towel.  Best served immediately with the avocado raytha or spicy pickle, also nice alongside coriander leaf vanghi bath.

Goodness shared by Stacey

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