Recipe adapted from nigella.com
INGREDIENTS
2 cups carrots, grated
1/2 cup red onion, minced
4 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup fresh herbs (cilantro, parsley, dill, or basil), minced
3 tablespoons vegetable oil, plus more for frying
1 egg, lightly beaten
Salt and pepper to taste
PREPARATION
- Using your hands, mix all ingredients together in a large bowl.
- Press some of the carrot mixture in the palms of your hands to make a round-flat patty about 1 1/2-inch in diameter and about 1/4-inch thick.
- Heat a heavy bottomed skillet filled 1/8-inch deep with vegetable oil on medium-high heat.
- The oil is ready for frying when bubbles form around the handle end of a wooden spoon inserted into the oil.
- Fry the patties 2 or 3 at a time for about 3 minutes on each side or until golden brown and cooked through.
- Serve with a dash of yogurt and fresh lemon wedges.
Makes about 6 fritters. Prep time, 8 minutes; cook time, 12–18 minutes.
