Carrot and Coriander Fritters
Carrot and Coriander Fritters

Ingredients

Method

  • 6 carrots, trimmed
  • 4 spring onions, finely chopped
  • Handful of fresh coriander, chopped
  • 2 eggs, beaten
  • 1 tbsp plain flour
  • 1 handful of grated parmesan
  • A splash of double cream
  • Salt and pepper
  • Olive oil
  • Grate the carrots, and mix in a bowl with the spring onion and as much coriander as you like. Add the eggs and flour to bind together, followed by the parmesan and a glug of cream, and plenty of salt and pepper.
  • Add the oil to a large frying pan (enough to shallow fry), and form the carrot mixture into round fritters. Fry for 6 minutes or so on each side, so the fritters become crispy and golden - remember not to move them too much in the pan, or else they’ll fall apart. Serve hot with your favourite salads.
10 mins
2 serving
This recipe pairs perfectly with the Mitchelton 'Victoria Series' Sparkling NV from Goulburn Valley, Australia.

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