Friday Food: Carrot, Cumin, Feta Fritters

This recipe for fritters comes from Australian Good Food Magazine April 2012. Strangely, they omitted the amount of cumin needed.  I 'Binged' and lo and behold, it is a recipe straight from BBC UK Good Food or whatever it is called. Just a slight variation in the amounts and the same photo.

So fritters it is, with a cucumber raita of sorts. I have to say, these are so moreish that I could not stop at two. I ate four, but it was breakfast, lunch and afternoon tea all in one!!

It's such a simple recipe and would also make 24 or 36 smaller finger food sized fritters. I used my ice cream scoop, which is 1/4 cup, to measure the fritters into the pan.

A cup of self-raising flour can be substituted for the plain flour and baking powder, it's just that I only buy plain and make my own self raising. It's easier that way, I never run out of plain flour!! (Unless some Labradors steal a bag. But that's a story for tomorrow!!)

 

Carrot, Cumin and Feta Fritters   makes 12 large

• 1 cup plain flour
• 2 tspn baking powder
• 2 eggs, lightly beaten
• 3/4 cup milk
• 2 medium carrots, peeled and coarsely grated (about 250g)
• 1 brown onion, finely sliced
• 1 or 2 tspn ground cumin
• 1 clove of garlic, grated
• 100 crumbly feta cheese
• a little oil for frying

For the raita:

• 2 or 3 Lebanese cucumbers
• 1 cup plain natural yoghurt
• juice of half a lemon
• salt and pepper to taste
• finely chopped mint, if you remember to buy some, which I did not!!

 

Sift the flour and baking powder into a bowl, make a well in the centre, add the eggs and milk and whisk till smooth.

Stir in the cumin, garlic, carrot and onion and finally gently fold in the crumbled feta.

Heat the oil to medium and then scoop 1/4 cups of the mixture into the pan. Gently level out and then cook for 3-4 minutes. Flip over and cook for 1-2 minutes on the other side.  Drain on paper towel if needed and keep warm in the oven.

To make the raita: peel, deseed and then finely dice the cucumber. Mix with the yoghurt and lemon juice, season to taste. Add the mint too, if you have some. Serve with the fritters.

Comments

[Jan]

I did something like this a while ago and it was delicious. I have all the ingredients to hand so may make them tomorrow. I think they would be ok to freeze. I like a variety of bits and pieces in the freezer. This has not been a good week for me and I think I've eaten frozen leftovers three times. It needs restocking.

[Janette]

Absolutely delicious! I think the kids might even like this recipe. Thank you!

[dette]

I'm going to make this recipe for lunch tomorrow (chicky babe isn't a fan of cooked carrot but they sound and look yummy- I love cumin and fetta!) The geek in me loves your star trek book - he's one lucky boy. I've enjoyed any interview I've seen with Miriam Margolyes but I've not been lucky enough to see her speak live. Lucky you!

[Ann]

Looks yummy. I love raita & makes it quite frequently with my own homemade yoghurt & mint & lemon from the garden. You should try & grow some mint as they grow so fast & wild in the garden.

[sue]

They remind me of something that I cook occasionally that my mum and grandmother used to make. They were called mock fish for some reason although have no fish in them, just veggies. I will have to try out that cucumber raita too, looks delicious.

[RoseRed]

I LOVE fritters! Will have to give these a try. Hopefully Connor will like them too.

[Sasha]

They look SCRUMPTIOUS! yummo :)

[mrspao]

I think I might have to make these!!