Name: Carrot and chilli fritters with eggplant pickle and yoghurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gm carrots (about 3 large), coarsely grated; ½ tsp each coriander and caraway seeds, crushed; 6 spring onions, finely chopped; 150 gm Persian feta, drained; ½ cup each coriander and mint leaves, firmly packed and finely chopped, plus extra to serve; 2 eggs; 75 gm (½ cup) plain flour, sifted; 80 ml (⅓ cup) lemon extra-virgin olive oil, plus extra for drizzling; Eggplant pickle, natural yoghurt and winter slaw (see note), to serve

We serve these fritters alongside a winter slaw made of cabbage and zesty green apple, though you can make it according to your taste. The tangy natural yoghurt complements the sweet carrot perfectly. To make these little delights even more substantial, tuck them into a toasted Indian flatbread and dress with a squeeze of fresh lime.

Ingredients

500 gm carrots (about 3 large), coarsely grated

½ tsp each coriander and caraway seeds, crushed

6 spring onions, finely chopped

150 gm Persian feta, drained

½ cup each coriander and mint leaves, firmly packed and finely chopped, plus extra to serve

2 eggs

75 gm (½ cup) plain flour, sifted

80 ml (⅓ cup) lemon extra-virgin olive oil, plus extra for drizzling

Eggplant pickle, natural yoghurt and winter slaw (see note), to serve

Method

1.Place carrot into a bowl with crushed spices, spring onion, feta, herbs, eggs and flour; season to taste and mix to combine. Divide mixture into 12 and shape into 7cm-diameter fritters and place on a tray lined with baking paper.

2.Heat 1 tbsp oil in a frying pan over medium heat, cook the fritters in two batches, turning halfway until golden (2-3 minutes each side). Remove from pan and keep warm. Repeat with remaining oil and fritters.

3.Serve fritters warm with eggplant pickle, yoghurt and winter slaw on the side. Scatter with coriander and drizzle with extra lemon oil.

Eggplant pickle and winter slaw are available from supermarkets and greengrocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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