Curried Carrot Fritters With Yoghurt Sauce

Make a quick and tasty weeknight dinner.

Posted by Hannah W.

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Crispy curried carrot fritters with a simple yoghurt and coriander sauce.

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You Will Need (14 things)

  • 120 g Chickpea Flour
  • ¼ tsp Salt
  • 2 tsp Curry Powder
  • 180 ml Water
  • 3 Carrot(s) grated
  • 3 Spring Onions finely chopped
  • 1 handful Baby Spinach leaves, finely chopped
  • juice of 1/2 a Lemon
  • 1 Eggs

  • For the sauce

  • 160 g Greek Yoghurt
  • 2 tbsp fresh Coriander finely chopped
  • juice of 1/2 a Lemon
  • thinly sliced Spring Onion to serve

Steps (3 steps, 45 minutes)

  1. 1

    To make the sauce, mix the greek yoghurt, coriander and lemon in a small bowl and place in refrigerator whilst you prepare the fritters.

  2. 2

    Place the besan flour, salt, and curry powder in a large bowl and whisk to combine.
    Add the water, and whisk to form a thick batter. It should be about the consistency of a thick pancake batter.
    Add the carrots, spring onion, spinach, lemon juice and egg, and stir to combine.

  3. 3

    Place a large frypan over medium-high heat and add 1 tbsp oil.
    Once hot, add 1 heaping tbsp of batter per fritter into the pan. Do as many as will fit in your pan (I can do 4).
    Fry for around 2-3 minutes on each side. You can test if they are cooked through by inserting a fork or skewer into the centre of a fritter. Ensure they are fully cooked through, as a) raw-ish egg is not nice and b) besan flour can be grainy if not properly cooked.
    Remove from pan, spread them out on a baking tray and place them in a slow oven to keep them warm and crispy.
    Repeat the frying process until all the mixture is used up.
    Serve with a drizzle of yoghurt-coriander sauce and a sprinkle of thinly sliced spring onion.