Carrot Paneer & Onion Fritters
Crispy, crunchy and cheesy, these moreish veggie (and gluten-free) bites are delicious served alongside homemade curries. Try topping them with a fried egg for a super-special brunch dish, or serve on their own as a starter.
Hands-on time 25min, plus draining. Cooking time about 30min. Makes about 20
◆ 300g (11oz) carrots, peeled and coarsely grated ◆ 300g (11oz) sweet potatoes, peeled and coarsely grated ◆ 3 medium onions (about 300g/11oz), thinly sliced ◆ 1tbsp salt ◆ 50g (2oz) gram flour, we used East End ◆ 2 large eggs, lightly beaten ◆ 2tbsp milk ◆ Small bunch coriander stalks, optional ◆ 2tbsp mango chutney ◆ 100g (3½oz) block paneer, coarsely grated ◆ 1tsp nigella seeds, plus extra to serve ◆ Sunflower oil, to fry ◆ Natural yogurt, to serve
1 In a large bowl, toss the carrot, potato, onion and salt together. Transfer to a large sieve and set over the bowl to drain for 3hr, squeezing out excess water halfway through.
2 Meanwhile, tip the flour into a large bowl, make a well in the centre and pour in the eggs and milk. Whisk until smooth. Chop the coriander stalks, if using, and add them to the batter along with the mango chutney, paneer and nigella seeds. Whisk again until well combined, season and set aside while veg are draining. Squeeze out (and discard) any excess liquid from the drained veg and mix the veg into the batter.
3 To deep fry, pour in enough oil to come ⅓ of the way up a high-sided pan, and heat to 180°C or until a small piece of bread turns golden in about 40sec. Using a slotted spoon, take a golf-ball-size amount of batter and lower it into the hot oil; fry for 2-3min,
turning halfway through, until golden and crisp. Use a slotted spoon to remove from the oil and drain on a baking tray lined with kitchen towel to drain. Cook up to 3 at a time and repeat until all the mixture is used up. Serve with yogurt sprinkled with nigella seeds.
PER FRITTER 86cals, 3g protein, 4g fat (1g saturates), 8g carbs (4g total sugars), 2g fibre
GET AHEAD Preheat oven to 160°C (140°C fan) mark 3. Fry the fritters up to 2hr before serving, drain, then put on a wire rack set on a baking sheet. To serve, warm in an oven preheated to 160°C (140°C fan) mark 3 for up to 12-15min until piping hot.
GH TIP It’s best to fry the fritters in small batches, as this stops the oil from cooling down too much. Keeping it at the correct temperature ensures the fritters are crispy.