Another simple supper and more fritters

Fritters are fast becoming my new best thing!
A few weeks ago it was sweet potato and feta fritters; then this week I made carrot and coriander fritters from the  Yeo valley cookbook.

Carrot and coriander are always a good match and these were delicious served with yoghurt dip.
I also teamed them with couscous and a green salad but this didn't complement them quite as well as I had hoped, masking rather than enhancing their delicate, spicy flavour.
I love vegetarian food but sometimes struggle to put items together to make a complete meal. Maybe this accounts for the popularity of vegetarian versions of familiar dishes such as lasagne or shepherd's pie as we know what to expect from them.

I'm still in 'meat and 2 veg' mode but am trying to adopt a more tapas style approach with different dishes as stand-alone items.

Anyway if you would like to try them the recipe is as follows:

25g butter
1 bunch spring onions, thinly sliced
2 large eggs
80 ml milk
90g plain flour
1/2 tsp baking powder
1 tsp ground cumin
1/4 tsp tumeric
1/4 tsp cayenne
350 g coarsely grated carrots
25g parmesan finely grated
15 g chopped coriander leaves
salt and pepper
 small amount oil for frying.

Lightly fry the spring onions.
Beat the eggs and milk together, then sift over the flour, baking powder, spices and 3/4 tsp salt. Whisk together.
Put the grated carrot into a clean tea towel and squeeze out the excess liquid, add to the batter with the spring onions, parmesan and coriander.
Heat a small amount of oil in a pan and drop in spoonfuls of the mixture. ( big or small, as you wish)
Fry until crisp and golden, about 1-11/2 minutes each side.

They were delicious and well worth making again.

Happy weekend!