She chats to Jesse Mulligan about how to make the most of wintertime vegetables and shares a recipe for healthy and easy beetroot and carrot fritters with mint, lime and yoghurt dressing.
- Peel the carrot and beetroot in advance.
- Grate them with coarse grater - one that makes the long shreds if you have it.
- Once they're grated, sprinkle them with a bit of salt and place them on a paper towel briefly to draw out any extra moisture.
"Then, at the end, you're not going to get that gluggy mess at the bottom of your bowl."
- Have your pan hot at the beginning then reduce the heat.
- Cook only three or four fritters at a time. If you crowd the pan or they won't cook properly.
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.
Lauraine Jacobs is the food columnist for the NZ Listener.