makes
〜12
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
〜12
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Kitchen Garden
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G
Watch The Full Episode Here
G
Ingredients
- 250 g carrot (or zucchini, unpeeled)
- ½ red onion, finely chopped or grated
- 1 garlic clove, finely chopped
- 50 g feta, crumbled
- 2 tbsp coarsely chopped flat leaf parsley
- 1 egg
- 1½ tbsp plain flour
- 1 tbsp rice flour
- sea salt and ground black pepper
- 60 g butter
- olive oil, for shallow frying
- 12 sage leaves
To serve
- natural yoghurt
- lemon wedges
Instructions
- Use the largest grating disc on a food processor to grate the carrot. The gratings will be very moist. You can also use a box grater on the largest hole, but it will take some time. Tip the carrot into a dry cloth over the sink or a bowl and twist the ends of the cloth to remove excess moisture. Tip the carrot into a clean mixing bowl. Add the onion, garlic, feta, parsley and egg in a bowl and stir to combine. Sift in the flours, season with salt and pepper and stir well to combine.
- Preheat the oven to 120˚C (100˚C fan-forced). Heat half the butter and a little oil in a large non-stick frying pan over medium heat. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side or until golden brown. Drain on paper towel and transfer to an ovenproof plate into the oven.
- Add the remaining butter and the sage leaves to the pan in which you have cooked the fritters. Stir the leaves for a couple of minutes over medium heat or until they are crisp. Drain on paper towel.
- Serve the fritters topped with a small dollop of yoghurt, with a crisp sage leaf on top and a wedge of lemon.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Kitchen Garden
