And not the wicked ones, unless you’re that way inclined. There was a recipe in one of the free London papers a few weeks back, that was adapted from its rather bland first appearance.
In case it isn’t obvious, here’s the carrot fritter recipe:
- 6 medium carrots
- 1 red onion
- 2 spring onions
- 2 eggs
- 1/2 cup of plain brown flour
- Generous amounts of fresh corriandar
- 2 tbsps cumin seeds
- salt and pepper to season
It doesn’t take much by way of explanation. Quite frankly you just mix the lot and spoon fritter-sized amounts into a pan of hot veg oil. Then shallow fry, and prompty follow this up by draining off all that healthy oil on a piece of kitchen roll. It’s really very simple.
Ben would eat this one, it tastes rather dandy.