Ingredients

  • ¾ kilogram carrots peel, cut 2 inch rds
  • 160 grams breadcrumbs
  • 4 spring onions finely chopped
  • 60 grams golden raisins
  • 2 tablespoons fresh mint 1 tsp dried
  • 2 tablespoons parsley 1 tsp dried
  • 2 tablespoons dill 1 tsp dried
  • 30 grams pine nuts toasted
  • 1 tablespoons garlic minced
  • 2 teaspoons orange zest
  • ¼ teaspoon red pepper flakes
  • 2 large egg yolk
  • 60 grams plain flour
  • 90 milliliters vegetable oil
  • 2 small onion, red thinly sliced
  • 20 grams cilantro
  • Yogurt Dip
  • 340 grams yogurt plain
  • ¼ cup fresh mint 2 tsp dried
  • 1 ⅓ tablespoons lemon juice
  • 2 teaspoons garlic minced

Directions

1. Cook carrots until very tender, about 25 minutes. Drain well. Return carrots to pot, mash. Mix in breadcrumbs and remaining ingredients through red pepper flakes. Season with salt and pepper. Mix in egg yolk (mixture will be soft and moist).
2. Line baking sheet with plastic wrap. Place flour on plate. Divide carrot mixture into 12 portions. Using floured hands, form each portion into 1 1/2 inch long cylinder. Flatten slightly. Dip fritters into flour. Place on baking sheet. Chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep refrigerated.)
3. Heat 1 tablespoon oil in large skillet over medium heat. Fry a few at a time until golden, adding more oil as necessary.
4. Divide onion slices among 4 plates, Sprinkle with cilantro leaves. Top with 3 fritters. Spoon some Yogurt dip alongside and serve.
5. Dip: Mix all ingredients in a small bowl. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate.

Notes
Notes:Original recipe is 4 servings-12 fritters. Do NOT make more than 6 hours ahead.
Serving Ideas:Original serves 4, 12 med. size, 24 small.

Suggested Wine:Change servings from 24 to 8, rescale back to 4.


Categories
Appetizer, hot
Keywords
Appetizer, hot
MacGourmet downloadCarrot Fritters w/ Golden raisins, pine nuts & yogurt dip. To import, drag image to your MacGourmet recipe box.