Definitely not a 5 minute recipe but well worth the effort as they were really delicious. We deep fried them until crispy (roughly 4 minutes) but for the second batch I put them in the oven as a healthier version and they turned out just as great. The below recipe would serve 6 with a green salad.
For the fritters:
– 1 onion
– 2 white potatoes
– 500g sweet potatoes
– 700g carrots
All peeled and then grated
– 25g coriander, chopped
– 150g feta
– 2 tbsp cumin seeds
– 6 tbsp of plain flour
– 4 eggs, beaten
- Place the carrots, potatoes, onion and sweet potatoes in a colander over the sink with a big pinch of salt to drain for atleast 30 minutes.
- In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
- Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well.
- Heat the oven to 180°C and place small handfuls of the mix separated and across an oven tray then cook until crisp.
I then served mine with a sour cream, lemon (zest and juice) and honey dip, adjusted to taste. This also works just as well with natural yoghurt.
Happy munching!
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