Because my life is non stop glamour, I’ve come down with a nasty sinus infection. This means two things: 1) I hate everyone and everything (bar Mr. McMc who only gets a free pass because he brings Hot Chocolate and Kinder Buenos to my sickbed), 2) I am determined to beat the vile virus living in my tubes by blasting it out with industrial amounts of spice. (It also means that I’ve been unable to take pictures of my recent outfits as I’m not sure anyone’s interested in seeing pics of a mardy lass with a face full of spots, even if she *is* wearing an amazing shirt.)
In an attempt to make myself feel better (and because – allegedly – vegetables are good for you), I’ve been making plate after plate of these Carrot, Feta & Harissa Fritters with Mint-Garlic Yoghurt. They’re a glorious hybrid of two of my favorite Carrot-and-Feta based recipes – BBC Food’s Carrot, Cumin and Feta fritters, and Smitten Kitchen’s Carrot, Feta and Harissa salad. They’re full of piquant, smoky flavours and delicious chunks of salty melted cheese which pop in your mouth. The mint- garlic yoghurt dip is a must here too – drizzled over the warm fritters, it adds another delicious element to what is already a bloody tasty dish (even if I do say so myself.)
The fritters are at their best when served fresh out of the frying pan, piping hot and wrapped up in a gigantic toasted flatbread. They don’t taste nearly as good when cold, which gives you the perfect excuse to eat a giant plate of them in one glorious gulp. They make a fantastic lunch, and an even better hangover cure (as I recently discovered the morning after a night spent necking pints of milk stout.)
CARROT, FETA AND HARISSA FRITTERS WITH MINT-GARLIC YOGHURT (This makes around three large-ish fritters.)
You will need:
- 4 tbsp Greek yogurt
- 2 tbsp chopped mint leaves
- 1 1/2 tsp garlic puree
- 2 tbsp flour
- 1 tsp ground cumin (I like to toast cumin seeds and grind them in a pestle & mortar, but ground cumin powder will do in a pinch)
- 1 tsp smoked paprika
- 1 1/2 tsp harissa
- 2 medium eggs
- 1 medium carrot, grated
- 1 small onion, diced
- 50g feta cheese, crumbled
- 2 tbsp vegetable oil
- For the Mint-Garlic yoghurt: Combine the Greek yoghurt, chopped mint and garlic puree in a bowl. Set to one side.
- For the Carrot, Feta & Harissa fritters: Mix the flour, egg, cumin, smoked paprika, harissa and 4 tbsp of water in a bowl until you have a smooth, thick, gloopy batter. If the batter looks a little dry, add a touch more water until all the flour has been incorporated. Add the grated carrots, onion, and feta to the bowl, along with some salt and pepper. Mix well until the vegetables and feta have been fully incorporated into the batter.
- Heat the vegetable oil in a non-stick frying pan until it starts to spit. Add heaped tablespoons of the batter into the frying pan, flatten out a little with the back of your spoon and cook for 2-3 minutes each side, until they are golden brown on each side. If you have problems getting the fritters out of frying pan, you can gently dislodge them with a palette knife. Cover the freshly cooked fritters with a tea towel once they’re done so that they stay warm while you’re using up the rest of the batter.
- Serve the hot fritters immediately. If making these for breakfast, I tend to eat them their own with a poached egg on top. For a hearty lunch, tuck them inside some toasted flatbreads, then drizzle generously with the mint-garlic herb yoghurt. They perfectly accompany a glass of cold white wine and a fresh green salad.