The pistachio sauce can be made and refrigerated for up to 3 days before serving with the fritters. The balls of carrot mixture can be refrigerated for up to 3 days before frying. Bring both to ...

Just grate enough so you can still comfortably and safely hold them. The rest of the carrot can go into the pot for dinner, or you can make carrot sticks. Crack your eggs into a bowl and add the ...

To prepare the crispy vegetable fritters, first wash the zucchini and carrot well. Remove the ends from the zucchini (1) and grate it with a coarse grater (2). Do the same with the carrot ...

You can use the recipe to make fritters with other vegetables too ... Step Heat 1 tbsp olive oil in a frying pan and gently cook the carrot and potato for about 8 minutes, stirring from ...

It's very rich and sweet, so best served in small portions. , these fresh, golden Indian-inspired carrot and corn fritters are great for snacking, as party food or serving for brunch. Made with ...

Move over corn fritters, there’s a new kid in town. These are packed with plant-based goodness. You’ll find chickpea flour in most supermarkets, health food stores and Indian grocers.

Add the grated carrot, courgette and sweetcorn then mix ... After 5 minutes, flip the fritters then continue to cook for 10 minutes, flipping every few minutes until cooked through.

These fritters make a tasty take-to-work lunch or partyappetiser. The hint of curry and the fresh herbs go perfectlywith the carrot and quinoa in the fritters.

and carrot and parsnip. And new this year to the menu were these beet and cottage cheese latkes. With a touch of dill, these magenta fritters have quickly become a family favorite. I love them ...

Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way. Cook the fritters in the oil over a medium heat for 3 minutes on each side ...