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.