4 medium carrots, peeled 1 tsp sea-salt flakes
1 tsp caster sugar
200g chickpea flour (see Cook’s tips, below)
3 tsp ground cumin
20 grinds black pepper
1⁄2 tsp ground tumeric
2 tsp ground coriander
1 tsp dried chilli flakes
1 tsp bicarbonate of soda
2 Tbsp extra virgin olive oil, plus extra, to deep-fry
3⁄4 cup frozen peas, thawed 3 stems curry leaves
2 tsp nigella seeds (see Cook’s tips, below)
1 bunch coriander, leaves picked
1 cup thick plain yoghurt, to serve
3 medium-sized zucchini
Juice of 2 limes
Sea-salt flakes and freshly ground black pepper, to season
- Spiced carrot and pea fritters with zucchini salad n Chickpea flour is gluten-free.
- Buy nigella seeds at middle Eastern grocers and selected large greengrocers.
Feed carrots through a spiraliser or fine blade of KitchenAid spiraliser attachment. Transfer to a bowl. Add salt and sugar. Toss. Set aside for 10 minutes. Gently squeeze out excess liquid.
Combine flour, spices and bicarb in a large bowl. Pour oil into a jug with 250ml water. Make a well in flour mixture and gradually whisk in oil mixture until a smooth batter forms. Set aside for 10 minutes to rest.
Stir carrot mixture and peas into batter. Pour extra oil into a large, deep-sided frying pan until 3–4cm deep. Heat to 180°C
on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds.
Spoon about 2 Tbsp of batter into pan for each fritter. Fry 4 at a time. Gently squash each into disc using back of a spoon. Cook for 4 minutes on 1 side. While fritters are cooking, scatter with a few curry leaves then flip and cook for another 4 minutes. Drain on paper towel. Repeat with remaining batter and leaves to make 8 fritters.
To make zucchini salad, spiralise zucchini and put in a large bowl. Add lime, season then toss well.
Divide zucchini salad between plates. Top with fritters. Sprinkle with nigella seeds and coriander. Serve with yoghurt on the side.