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.
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.