Doses for 4 people
INGREDIENTS
300g of carrots
160g of plain flour
150-180ml of water
salt 1tbsp
vegetable/ sunflower oil
parsely 1tbsp (pepper, garlic...)
EQUIPMENT
knife, table spoon and tea spoon
frying pan
grater ( electric, automatic, manual)
PROCEDURE
Start by washing and cleaning the carrots. I prefer to grate them with a knife while washing them under the tap to remove all the dirt from the carrot skin but do as you prefer to. Bear in mind that the carrot once washed and grated tend to go dark very soon so prepare everything you need before
Once washed we need to grate down the carrots finely. The smaller they are the better they are so use whichever equipment you have to reach this:
In a bowl put the salt and flour together. Start adding some water until the mixture becomes thick-creamy ( consistency of a greek yogurt). It depends on many different factors so do not add the all amount of water all together as it can get too watery. Keep adding the water until you reach the right consistency. If it becomes too watery (you did not follow what just said above!) just add some more flour and keep stirring until...again... yogurt!
At this point add the parsley. You can honestly add any spices you like as pepper, garlic powder. Just bear in mind that the carrot fritters tend to be slightly sweet, so if you do not like all that sweetness a pinch of pepper, garlic or paprika could help in this matter.
Once you have added whatever you feel like, it is time to add-in the carrots. It is possible that at this point some of your carrots have gone slightly dark and also have released some water. If your mixture was already too watery, once you add the carrots it will be even more. Do not panic, add a tbsp of flour and mix well to avoid any lump formation.
At this point you are ready to go. Heat up some oil in a frying pan ( I will suggest to prior shutting the kitchen door and open the windows if you do not want to live in a house that smells of oil for a week)
Oce the oil is hot ( you can test it by letting a little tsp of mixture fall into the oil, if it start bubbling it means the oil is ready) drop a tbsp full of mixture in the oil. Fit as many spoons as possible to maximise the space and minimise the amount of time you are fuming your kitchen (and dirty your hairs!)
Depending on the heat of the oil, in 3-4 minutes you can flip the fritters on the other side.
Once they have golden, remove them and put them on a plate with a kitchen roll in order to absorb excess oil. Depending on the size you will get roughly 15-20 fritters.
A zoom in to see the final goldening of the fritter!
You can serve them as they are on with a side dipping sauce of your choice ( or not. It is already a fried dish... you do not need more fat!)
SUGGESTIONS
With the same procedure and mixture you can do fritters with most of the vegetables you have at home like courgettes, mint, spinach...)
Enjoy!
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