Curried carrot, apricot and green chilli fritters

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 45 mins
  • 400g peeled and grated carrot
  • ½ tsp salt
  • 125g gram flour (chick pea flour)
  • ½ tsp baking powder
  • 6 dried apricots, finely sliced
  • 1 medium green chilli, deseeded and finely diced.
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp black onion seeds (optional)
  • 2 tbsp chopped coriander (including stalks)
  • Vegetable oil for frying

1 Put the carrots in a large bowl then add the salt and mix well. Leave to stand for 30 minutes to draw the water out of the carrots.

2 Add the rest of the ingredients. It's best to do this by hand and work all the ingredients together. It's good to do a bit of squishing.

3 If it seems dry, add a splash or two of cold water to bring it together and so there is no excess flour.

4 Deep fry rough tablespoon-sized nuggets in batches at 180 degrees, until golden brown. Keep one batch warm in the oven until you wait for the other to cook.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford