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Carrot fritters with minted honey yoghurt
Makes 20 Starters and mains
Ingredients
- 400g red onions, finely sliced into strips
- 300g carrots, grated
- 2tbsp coriander leaves, chopped
- 1tbsp cumin seeds
- 350g gram flour
- 1tsp ground turmeric
- 1tsp chilli powder
- 1tsp garam masala
- sunflower oil, for deep-frying
For the minted honey yoghurt
- 300g yoghurt
- 1tbsp honey
- 1tbsp chopped mint leaves
Method
To make the minted honey yoghurt, simply mix all the ingredients together in a bowl with 1tsp fine sea salt and leave in the fridge until ready to serve.
Put the onions in a bowl and add the carrots and coriander. Combine, then put to one side.
Put the cumin seeds in a dry pan and toast them over a medium-to-high heat for around 2 minutes or until fragrant.
Put 200g of the gram flour in a bowl and stir in the toasted cumin seeds and the other spices, 2tsp fine sea salt and 225ml of water, then mix to a paste. Combine with the onions and carrots and mix well. Leave to stand for around 15 minutes.
Fill a deep-fryer or a heavy- based saucepan one-third full with oil and heat it to 175C/350F (test by frying a small cube of bread; it should brown in 40 seconds). Just before cooking, sift the remaining gram flour into the batter mix to thicken it and stir briefly.
Using two soup spoons, scoop up the batter mix and drop it carefully into your hot oil in small batches. Cook for 1-2 minutes until crispy. Take one fritter and cut it open to check that the mix in the centre has cooked through. Serve hot, with the yoghurt as a dip.
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