Carrot and Potato Fritters with Mint Yoghurt
For a tasty lunch idea that's easy to make, look no further than our Carrot and Potato Fritters with Minty Yoghurt recipe. But be warned: they'll be gone in seconds.
Ingredients
- 4 medium carrots, grated
- 2 large potatoes, peeled and grated
- 3/4 cup plain flour
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2/3 cup buttermilk
- 1 egg, lightly beaten
- 1 spring onion, sliced
- 1/3 cup rice bran oil
Mint Yoghurt
- 3/4 cup low-fat greek plain yoghurt
- 1/4 cup mint, finely chopped
- 4 medium carrots, grated
- 2 large potatoes, peeled and grated
- 3/4 cup plain flour
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2/3 cup buttermilk
- 1 egg, lightly beaten
- 1 spring onion, sliced
- 1/3 cup rice bran oil
Mint Yoghurt
- 3/4 cup low-fat greek plain yoghurt
- 1/4 cup mint, finely chopped
- Step 1 of 4Place grated carrot and potato in a bowl. Pick mixture up with clean hands and squeeze out any excess moisture.
- Step 2 of 4Sift flour into a large bowl. Season with salt and pepper. Add buttermilk and egg, stirring until smooth. Add carrot mixture and spring onion. Mix well. Use your hands to mould 2 tablespoons of batter into a ball and flatten slightly. Repeat with remaining batter.
- Step 3 of 4Heat oil in a large non-stick frying pan on medium. Cook fritters in batches for 3-4 minutes each side, until golden and cooked through. Drain well on a paper towel and keep warm.
- Step 4 of 4Meanwhile, mix together yoghurt and chopped mint. Divide fritters between serving plates, serve with yoghurt and garnish with mint sprigs, if using.
Method
- Step 1 of 4Place grated carrot and potato in a bowl. Pick mixture up with clean hands and squeeze out any excess moisture.
- Step 2 of 4Sift flour into a large bowl. Season with salt and pepper. Add buttermilk and egg, stirring until smooth. Add carrot mixture and spring onion. Mix well. Use your hands to mould 2 tablespoons of batter into a ball and flatten slightly. Repeat with remaining batter.
- Step 3 of 4Heat oil in a large non-stick frying pan on medium. Cook fritters in batches for 3-4 minutes each side, until golden and cooked through. Drain well on a paper towel and keep warm.
- Step 4 of 4Meanwhile, mix together yoghurt and chopped mint. Divide fritters between serving plates, serve with yoghurt and garnish with mint sprigs, if using.
Method
- Step 1 of 4Place grated carrot and potato in a bowl. Pick mixture up with clean hands and squeeze out any excess moisture.
- Step 2 of 4Sift flour into a large bowl. Season with salt and pepper. Add buttermilk and egg, stirring until smooth. Add carrot mixture and spring onion. Mix well. Use your hands to mould 2 tablespoons of batter into a ball and flatten slightly. Repeat with remaining batter.
- Step 3 of 4Heat oil in a large non-stick frying pan on medium. Cook fritters in batches for 3-4 minutes each side, until golden and cooked through. Drain well on a paper towel and keep warm.
- Step 4 of 4Meanwhile, mix together yoghurt and chopped mint. Divide fritters between serving plates, serve with yoghurt and garnish with mint sprigs, if using.