Carrot, cumin and fetta fritters

Ingredients

• 4 (600g) carrots, peeled, grated
• 1/2 cup chopped fresh coriander leaves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 200g Greek-style fetta, chopped
• 2/3 cup plain flour
• 1 egg, lightly beaten
• 1/2 cup soda water
• Vegetable oil, for shallow frying

Method

1

Place carrot, coriander, ground cumin, ground coriander, fetta and flour in a large bowl. Add egg and soda water. Season with salt and pepper. Stir to combine.

2

Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 2 level tablespoons batter into pan, spreading slightly with a spatula. Repeat to make 4 rounds.

3

Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining mixture. Serve.

Source: taste.com.au