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Carrot & Parmesan Fritters with a Garlic Yoghurt Dip

Serves 4-6 to share

1 tbsp olive oil, plus extra for shallow frying

1 small. onion, thinly sliced

1 garlic clove, crushed

200g carrots, grated

100g parmesan, grated

100g rice flour

1 tbsp fresh parsley

grated zest of 1 lemon

salt & pepper

Garlic Yoghurt Dip:

200g natural yoghurt

2 garlic cloves, crushed

1 lemon, juiced

salt & pepper

1. Heat the oil in a saucepan over a medium-high heat. Add the onion and garlic and saute for 3-4 mins until tender. Tip into a large bowl, add the carrots, parmesan, flour, herbs & zest, season to taste and mix well. Form into 10-12 patties and set aside on a tray.

2. Heat 1cm oil in a frying pan over a medium-high heat. Add the patties to the pan in batches and fry for 5-6 minutes until golden brown on both sides and cooked through. Drain on paper towels, season to taste and serve with the garlic yoghurt.

3. To make the garlic yoghurt, mix all ingredients together.

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