Description
Description Crispy, flavorful fritters made from carrots, flavored with cumin and garlic, served with a refreshing hummus-yogurt dip.
Ingredients
- ½ lb (220 grams) carrots, grated
- 1 small egg
- 4 tablespoons all-purpose flour, plus more if needed
- 1 garlic clove, grated
- 1 teaspoon ground cumin
- 2 tablespoons coriander leaves, chopped (optional)
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper (optional)
- ½ cup ( 120 ml) hummus
- ½ cup ( 120 ml) plain yogurt
- 1 tablespoon lemon juice
- Olive oil, for frying
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Instructions
- Prepare Carrots, Garlic, and Herbs: Peel and finely grate the carrots, mince the garlic, and chop coriander leaves if using. Place in a bowl.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cumin, salt, and black pepper.
- Prepare Wet Ingredients: Lightly beat the egg in a small bowl.
- Assemble Fritter Batter: Pour the egg into the carrot mixture, stir, and then add the dry ingredients, folding together until just combined.
- Rest the Batter: Let the batter rest for 10-15 minutes at room temperature.
- Prepare the Dip: Combine hummus, yogurt, and lemon juice in a bowl, adjust seasoning, and refrigerate.
- Heat the Pan: Heat oil in a skillet over medium heat.
- Form and Fry the Fritters: Drop spoonfuls of batter into the hot oil, flatten gently, and cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- Drain Excess Oil: Transfer cooked fritters to a wire rack lined with paper towels.
- Repeat and Serve: Continue frying the remaining batter and serve warm alongside the chilled dip.
Notes
- Notes
- To keep fritters crispy, drain on a wire rack instead of paper towels. Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.