Carrot fritters

Carrot fritters

Havuç mücveri

By
From
Istanbul
Serves
4-8
Photographer
Steven Joyce

I first had carrot fritters at Dai Pera, a pretty little restaurant in Beyoğlu specialising in ev yemekleri or Turkish home-style cooking. It is run by one of Istanbul’s growing band of female restaurateurs, the lovely Arzu Gürdamar.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
250g carrot, coarsely grated
2 large spring onions, finely chopped
2 tablespoons dill, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1/2 lemon, finely zested
100g crumbled feta
freshly ground black pepper
100g plain flour
1/2 teaspoon baking powder
3 eggs, beaten
vegetable oil, for deep frying
salt

Method

  1. In a dry pan, toast the cumin and coriander seeds until they just release their scent. Take off the heat straight away and grind to a powder with a pestle and mortar.
  2. Mix the carrot and spring onion with the dill, parsley, lemon zest, ground spices and feta. Taste and season as necessary. Then add the flour, baking powder and eggs. Mix thoroughly. The mixture should be firm enough to stick together. Add a tablespoon of flour if it’s too wet.
  3. Heat the oil for deep-frying until shimmering and a cube of day-old bread sizzles and browns in 30 seconds. Turn the heat down to medium. Using a dessert spoon, scoop the mixture into rough patties and slide into the hot oil, carefully, in batches. Cook for 2 minutes if you like a soft centre, or 3 minutes for an extra-crisp shell and firm centre. Remove with a slotted spoon and drain on paper towel. Serve hot.
  4. If you prefer to shallow-fry the fritters, shape the mix into flat patties and cook in about 1 cm of hot vegetable oil. Allow them to fully brown before flipping them over, otherwise they will fall apart.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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