The secret to these vegetarian fritters is all in the supreme beer batter. #RecipeForLife
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200 g carrots, scrubbed and cut into 1 cm-thick slices
- 1 tsp finely chopped ginger
- ¼ tsp salt
- 2 tbsp chickpea flour
- 2 tsp shredded basil leaves
- 2 tsp shredded coriander leaves
- rice bran oil and olive oil, for shallow frying
- lemon wedges, witlof leaves, rocket and yoghurt, to serve
- 100 g (⅔ cup) self-raising flour
- 200 ml light beer
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.
Chilling time: 15 minutes
Half fill a wok or saucepan with water and place a bamboo steamer over the water. Bring to the boil over high heat.
Whilst waiting for the water to boil, separately dry roast the cumin seeds and coriander seeds in a small frying pan over medium heat for 1-2 minutes or until fragrant. Finely grind the spices in a mortar and pestle or spice grinder.
Scatter the carrot slices in a single layer in the bamboo steamer. Cover and steam for 10 minutes or until quite tender. Transfer the cooked carrot to a food processor. Add the ground spices, ginger and salt and process until a coarse puree forms. Stop the food processor, scrape down the sides, then and the chickpea flour and herbs and process again until well combined. Scrape the mixture into a bowl, cover and refrigerate for 15 minutes or until chilled.
Preheat the oven to 100°C and put a paper towel-lined baking tray inside to warm.
Heat the oil for shallow frying in a medium saucepan to 175°C.
Meanwhile, for the beer batter, place the flour in a bowl, pour in the beer and mix quickly with a slotted spoon to form a loose batter.
Working in small batches, using 2 dessertspoons, shape the carrot mixture into quenelles, then lightly coat in the batter. Carefully drop into the hot oil and cook for a few minutes, turning once until golden. Remove with a slotted spoon and place on the tray in the oven to keep warm while you cook the remaining fritters. Serve with lemon wedges, witlof leaves, rocket and yoghurt.