Carrot and Butternut Fritters

by Sarit Packer and Itamar Srulovich, featured in Honey & Co: Food from the Middle East

Published by Salt Yard Book Co

Print me

Introduction

This makes about 25 small fritters, which is enough for 6-8 people as a generous mezze, or for 4 as a vegetarian main course (as we often serve them in the restaurant) with some green salad and a dipping sauce. It seems silly to halve the recipe, as any leftover fritters can be stored in the fridge overnight and will be great the next day in a lunchbox or a sandwich. You can prepare the fritters in advance and warm them up in a medium-hot oven for 5 minutes before serving, but they are also great at room temperature.

As featured in

Honey & Co: Food from the Middle East

Image of Sarit Packer and Itamar Srulovich's Carrot and Butternut Fritters — Photo by Patricia Niven

Ingredients

Serves: 6-8 share as a mezze

1 large carrot (peeled), about 150g
1 medium potato (peeled), about 150g
¼ butternut squash (peeled and deseeded), about 150g
½ onion (peeled), about 60g
½ teaspoon salt + ½ teaspoon salt
2 eggs
6 sprigs fresh tarragon (picked and roughly chopped)
¼ teaspoon freshly ground pepper
½ teaspoon ground cardamom pods
3 tablespoons wholemeal flour
½ teaspoon baking powder
vegetable oil for frying

For the chive sour cream:

170 millilitres sour cream
½ bunch chives (chopped finely)
1 teaspoon lemon juice
1 tablespoon mayonnaise
some freshly ground pepper

Method

Carrot and Butternut Fritters is a guest recipe by Sarit Packer and Itamar Srulovich so we are not able to answer questions regarding this recipe

Grate all the vegetables on a coarse grater (or use a food processor) and place in a sieve over a bowl. Sprinkle with half a teaspoon of salt and mix lightly. Allow to sit for at least 30 minutes at room temperature to draw out the excess water.
Place the eggs, tarragon, remaining half-teaspoon of salt, pepper, ground cardamom, flour and baking powder in a bowl. Squeeze out whatever liquid you can from the vegetables, add them to the bowl and mix vigorously to combine.
Heat about 2cm of oil in a frying pan, and line a plate with some absorbent kitchen paper. Scoop little spoonfuls of the batter into the oil and fry for about a minute until they start to crisp up. Flip the fritters carefully and fry on the other side for another minute or so till crisp. Remove to the lined plate to absorb the excess oil. Repeat until you have used up all the batter.
Mix all the chive sour cream ingredients together (I wouldn't add any salt, as chives have a natural saltiness to them) and serve with the fritters.