Ten carrots in the vege box! While we eat carrots incidentally just about every week, this quantity called for more deliberate measures. My officemate, who buys a vege box from the same company, mentioned that she'd been making carrot fritters with hers and just a couple of days later, a carrot fritter recipe turned up on Delicieux. Perfect!
I subbed parsley in for the fresh coriander, since that turned up in the box too, but otherwise stayed faithful to the original recipe. There's not really a batter here, just enough eggs and flour to cling to the grated carrot. I was worried about these patties holding together, but once in the pan the fritters developed a nice crust and flipped pretty easily. They are a teensy bit delicate, though, so treat them gently.
We ate our carrot fritters with a squeeze of lemon and some stir-fried bok choy in vegetarian oyster sauce. They're surprisingly sweet, and not nearly as starchy as most other root vegetables.
(adapted slightly from Delicieux)
7 small-medium carrots, grated
6 spring onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup fresh parsley, chopped
1 clove garlic, minced
1/2 cup plain flour
1/2 teaspoon salt
2 eggs, lightly beaten
2 tablespoons oil
In a large bowl, stir together the carrots, spring onion, cumin, coriander, parsley, garlic, flour and salt. Stir through the beaten eggs until everything is thoroughly combined.
Heat the oil in a large frying pan, and line a plate or tray with absorbent paper. Spoon the mixture into the pan a couple tablespoonfuls at a time, flattening each portion into a disc. Fry these fritters for a couple of minutes on each side, until lightly browned, then transfer them to the absorbent paper to rest before serving.