I have developed a reflex to the sight of a single carrot languishing in the crisper drawer, and these fritters are the result. They’ve been with me a long time, and with good reason: they’re very quick and easy to make and you can run up batch at any time of day.
At breakfast or – if you must, brunch – they can stand in for ordinary pancakes and are delightful with a fried egg. At lunch time, all you need is some leafage and something savoury to dip them in – mayo, aioli, caramelised onion or corn relish from a jar. If it’s dinner time, they make for a simple vegetable side.
One medium-sized carrot will yield about 6 to 8 fritters with the other quantities below, and you can see that they’ll scale up as required. If you’re making lots, keep the cooked fritters warm on a baking tray in a low oven between batches.
Ginger’s warm, spiky depth is a great friend to carrots’ sweetness. For this recipe I’ll either grate up a little fresh ginger, if I have it to hand, or take a shortcut with a blob from the jar of minced ginger I keep in the fridge for stirfries.
Carrot and ginger fritters
1 medium carrot
1 tablespoon flour
½ teaspoon ground cumin
1 teaspoon ginger, finely minced
sea salt flakes and freshly ground black pepper
1 tablespoon canola oil
In a mixing bowl, beat together the egg, flour, cumin and ginger, seasoning lightly with a little salt and pepper. Stir in the grated carrot until well combined.
Heat a thin film of canola oil in a frying pan over medium high heat. Cook spoonfuls of the mixture – a dessert spoon makes a nice size – for 2–3 minutes a side, until golden and cooked through. Fry in batches to avoid crowding the pan.
Transfer to kitchen paper, sprinkle with some sea salt and serve immediately.