Carrot Fritters
Yield: Makes 15-17 carrot fritters
Ingredients:
  • 450 g carrot (about 3 1/2 cups), grated
  • 1 cup fresh coriander, finely chopped, plus extra to serve
  • 10 green onions (about 1 1/2 cups), sliced
  • 2 garlic clove, finely chopped
  • 3 eggs, lightly beaten
  • 2-3 tablespoons all-purpose flour
  • 1/2 cup feta cheese, crumbled
  • vegetable oil
  • salt and black pepper to taste
Instructions:

Using your hands, squeeze out as much excess moisture from grated carrots as possible. Then place carrot, coriander, green onions, beaten eggs, garlic, flour and feta cheese in a medium bowl. Combine well. Season with salt and black pepper.

Heat 2-3 tablespoons of oil in a non-stick frying pan over medium-high heat until oil sizzles when you drop a small amount of mixture into the frying pan.

Reduce heat to medium. Drop about 2 tablespoons carrot mixture into the frying pan. Flatten slightly with the back of the spoon.

Fry for 4-6 minutes or until cooked through and golden-brown on both sides (let the fritters form a crust before you turn them over). Add more oil if necessary.

Transfer to a paper towel-lined plate to drain off excess oil. Repeat with remaining batter. Serve warm with bread and fresh coriander.

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