I’m of the opinion that fritters are really quite good at capturing the tail end of summer and the very beginnings of autumn. They’re best served with fresh, crunchy salad, but are themselves shallow fried, edging us in to the comfort of stodgier treats to come.
Plus, they’re orange.
Anything that practically brings itself together and has an ingredients list I can count on one hand is always alright by me, and this ticks both of those boxes. You can whip up a quick salad while the fritters are frying and have the whole shebang on the table in 15-20 minutes, if you’re inclined towards speedier kitchen habits.
If I could give you two tips, they’d be the following:
- Serve the fritters with sweet chilli sauce, or a spicy chutney, anything sweet and dippable, it brings everything together beautifully.
- When clearing up afterwards, pour excess oil into a container for recycling (this is a thing) and then mop up the very last dregs with kitchen towel before attempting to wash up, to avoid greasy slicks in the sink that take 3-5 business days to disappear
Makes 6 fritters
2-3 medium sized carrots, coarsely grated
1 block feta, crumbled
3 cloves garlic, grated/minced
2 tbsps plain flour
2 large eggs, beaten
(dried mint or parsley are welcome but non-essential)
- Put all ingredients into a mixing bowl and stir to fully combine.
- Heat 1cm of oil (vegetable, rapeseed and sunflower are all fine, olive oil is not recommended due to smoke point but I’m sure you can get away with it in an emergency) in a heavy based or non-stick frying pan.
- Divide the batter into roughly six gently flattened mounds and add to the pan.
- Fry until golden brown on the underside (around 4-5 minutes or so but keep a close eye) then flip and fry for a few minutes longer.
- Remove from the pan onto kitchen towel to soak up excess oil.
- Serve hot with sweet chilli sauce.