Fritters are an excellent way to bump up the veggie content of your meals and this lightly spiced carrot fritter is no exception. Delicately flavoured with coriander, spices, cheddar cheese and sweet carrots, we have accompanied them with a tangy, herbed yoghurt and simple side salad.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Grater
Bowl
Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Roughly chop a handful of the baby spinach. Cut cherry tomatoes in half. Mince garlic. Cut lemon into wedges.
Combine self-raising flour, egg, milk, salt and pepper and whisk to combine. Add carrot, 1⁄2 coriander (you will need the rest for the yoghurt dressing), tasty cheese, chopped spinach, spring onion and spice mix. Mix well to combine.
Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good sized fritters per person or you can make smaller ones.
Tip! If you're adding protein to this recipe this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.
While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice (to taste), remaining coriander and garlic. Stir well to combine and season to taste.
Serve fritters with the remaining spinach and cherry tomatoes, and a generous dollop of Greek yoghurt dressing.
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