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Carrot and Coriander Fritters

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have been inspired by the flavours of carrot and coriander soupe, and as a result, I've reworked Nigella's recipe for courgette fritters and made these! They are delicious and have a spicy crispness so reminiscent of onion bhajis, without the deep frying!

I have been inspired by the flavours of carrot and coriander soupe, and as a result, I've reworked Nigella's recipe for courgette fritters and made these! They are delicious and have a spicy crispness so reminiscent of onion bhajis, without the deep frying!

Ingredients

Serves: 2-5

Metric Cups
  • 3 medium carrots
  • 6 spring onions
  • 1 handful fresh coriander
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 114 grams plain flour
  • 3 eggs
  • oil (frying)
  • feta cheese (optional)
  • 3 medium carrots
  • 6 scallions
  • 1 handful cilantro
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 4 ounces all-purpose flour
  • 3 eggs
  • oil (frying)
  • feta cheese (optional)

Method

Carrot and Coriander Fritters is a community recipe submitted by Elstro1988 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grate the carrots. Put the resultant orange strands aside.
  • Trim and slice the spring onions. Place these in a large bowl.
  • Roughly chop the coriander and add it to the onions, along with all the herbs and spices.
  • Sprinkle the bowl with the flour, ensuring an even covering.
  • Beat the eggs. Tip them into the bowl and mix well. It should form a reddish-golden lumpy batter. If using, crumble the cheese into the batter.
  • Add the grated carrots and mix until combined. Don't be alarmed by the lumpy stiffness of the batter, it's meant to be this way. If it seems dry, beat another egg, and if it's too sloppy, add more flour. It should stick to the spoon but also fall off.
  • Heat the oil in a large skillet. Dollop roughly palm-sized amounts of the batter into the pan and flatten with a fish slice to patties roughly 1 cm thick. Fry until golden brown on both sides.
  • Serve on a large plate with coleslaw on the side. Enjoy :)
  • Grate the carrots. Put the resultant orange strands aside.
  • Trim and slice the scallions. Place these in a large bowl.
  • Roughly chop the coriander and add it to the onions, along with all the herbs and spices.
  • Sprinkle the bowl with the flour, ensuring an even covering.
  • Beat the eggs. Tip them into the bowl and mix well. It should form a reddish-golden lumpy batter. If using, crumble the cheese into the batter.
  • Add the grated carrots and mix until combined. Don't be alarmed by the lumpy stiffness of the batter, it's meant to be this way. If it seems dry, beat another egg, and if it's too sloppy, add more flour. It should stick to the spoon but also fall off.
  • Heat the oil in a large skillet. Dollop roughly palm-sized amounts of the batter into the pan and flatten with a fish slice to patties roughly 1 cm thick. Fry until golden brown on both sides.
  • Serve on a large plate with coleslaw on the side. Enjoy :)
  • Additional Information

    You can easily turn up the heat or adapt the flavour depending on your personal tastes. I recommend using red onion for a sweeter flavour, or slicing a red chilli to boost the heat.

    You can easily turn up the heat or adapt the flavour depending on your personal tastes. I recommend using red onion for a sweeter flavour, or slicing a red chilli to boost the heat.

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