• 3 medium carrots, peeled
• 200g celeriac, peeled
• 400g kent pumpkin, deseeded, peeled
• 3 tsp fine salt
• 6 green shallots, finely sliced
• 1⁄2 bunch mint, leaves picked, roughly chopped
• 1⁄4 bunch coriander, leaves picked, finely chopped
• 11⁄2 cups self-raising flour
• 11⁄2 cups milk
• 1 egg, lightly beaten
• Finely grated zest of 1 lemon
• Sea-salt flakes and freshly ground black pepper,to season
• Vegetable oil, to deep-fry
• Extra mint leaves, to garnish
• Extra coriander leaves, to garnish
• Tzatziki, to serve
Coarsely grate carrots, celeriac, and pumpkin into separate bowls, then scatter each with 1 tsp of the fine salt. Set aside for 10 minutes. Using your hands, squeeze out excess liquid, then combine vegetables together in a large bowl. Add shallot and herbs, then stir to combine.
Put flour, milk, egg and zest in a separate large bowl. Season with salt and pepper. Whisk until consistency is similar to thick cream. Add vegetable mixture and stir to combine.
Pour oil into a large and deep frying pan until 3cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Fry 1⁄4-cupfuls of mixture, in 3 batches, for 3 minutes or until fritters are deep golden. Drain fritters on paper towel, then arrange on a serving plate. Garnish with extra mint and coriander leaves. Serve with tzatziki on the side.