Curried Carrot Fritters With Yoghurt Sauce

Make a quick and tasty weeknight dinner.

https://www.cutoutandkeep.net/projects/curried-carrot-fritters-with-yoghurt-sauce • Posted by Hannah W.

Crispy curried carrot fritters with a simple yoghurt and coriander sauce.

You will need

120 g Chickpea Flour ¼ tsp Salt 2 tsp Curry Powder 180 ml Water 3 Carrot(s) grated 3 Spring Onions finely chopped 1 handful Baby Spinach leaves, finely chopped juice of 1/2 a Lemon 1 Eggs
For the sauce
160 g Greek Yoghurt 2 tbsp fresh Coriander finely chopped juice of 1/2 a Lemon thinly sliced Spring Onion to serve

Project Budget

Time

Difficulty

Description

Crispy curried carrot fritters with a simple yoghurt and coriander sauce.

Instructions

1. To make the sauce, mix the greek yoghurt, coriander and lemon in a small bowl and place in refrigerator whilst you prepare the fritters.

2. Place the besan flour, salt, and curry powder in a large bowl and whisk to combine. Add the water, and whisk to form a thick batter. It should be about the consistency of a thick pancake batter. Add the carrots, spring onion, spinach, lemon juice and egg, and stir to combine.

3. Place a large frypan over medium-high heat and add 1 tbsp oil. Once hot, add 1 heaping tbsp of batter per fritter into the pan. Do as many as will fit in your pan (I can do 4). Fry for around 2-3 minutes on each side. You can test if they are cooked through by inserting a fork or skewer into the centre of a fritter. Ensure they are fully cooked through, as a) raw-ish egg is not nice and b) besan flour can be grainy if not properly cooked. Remove from pan, spread them out on a baking tray and place them in a slow oven to keep them warm and crispy. Repeat the frying process until all the mixture is used up. Serve with a drizzle of yoghurt-coriander sauce and a sprinkle of thinly sliced spring onion.