A simple recipe for carrot and coriander fritters. They are delicious hot or cold and make an excellent addition to packed lunches or picnic hampers.
- 40 g gram flour - also known as Besan or Chickpea flour
- 2 tbsp self raising flour
- 1 tsp ground coriander
- 1 tsp paprika
- pinch of salt
- 300 g carrots, grated
- 1/2 small red onion, peeled, halved and thinly sliced
- sunflower oil for frying
Mix together the flours, spices and salt in a medium bowl.
Add about 5 tablespoonfuls of water and whisk together. You are looking for a batter with the texture of double cream. If it's too think add a little more water.
Leave to stand for 30 minutes.
Thoroughly stir in the grated carrot and sliced onion until all is covered in a coating of batter.
Heat a little sunflower oil in a non stick frying pan.
Take spoonfuls of carrot mixture and push them into the pan, shape them into fritters with the back of the spoon and fry for about 3 minutes on each side until browning and crispy. Fry three of four at a time, depending on the size of your pan.
Keep them warm in a low oven while you fry the remaining fritters.