Beetroot and carrot fritters
Makes about 8-10 fritters.
- 1 medium beetroot
- 1 large carrot
- A little salt
- 1 tsp thyme leaves
- 2 eggs
- 3 tbsp flour
- ½ tsp baking powder
- ½ tsp freshly ground black pepper
- Grapeseed oil for shallow frying
Peel the carrot and beetroot and grate with a coarse grater. Sprinkle with a little salt and place on paper towels for a few minutes to draw out excess moisture. Add the herbs.
Beat the eggs in a bowl until almost frothy, tip in the flour, baking powder and pepper, and mix with a metal spoon until just combined. Combine all ingredients together gently.
Heat about 1cm depth of the oil in a heavy frying pan. Drop tablespoons of the batter into the pan and fry gently for about 2-3 minutes, then flip and cook the second side until the fritters are crisp and cooked through. Remove to a paper towel for any excess fat to drain away.
Continue to cook spoonfuls of the batter, about 3 or 4 at a time, until the batter is used up.
Serve while warm a dressing made with mint, lime and yoghurt.