Carrot And Feta Fritters

Over the past few weeks I've seen recipes for fritters popping up all over the internet. It must be a sign!

I've always loved making zucchini fritters and corn fritters are wonderful for breakfast, lunch or dinner! Add a runny poached egg and crispy bacon for a weekend brunch or a herb yoghurt and flatbread or wraps for a light dinner. They really are so versatile.

These carrot and feta fritters were inspired by my fridge contents. I had a bag of carrots, a wedge of creamy Danish feta and a few eggs that needed using up. The coriander in the garden was starting to bolt and so I wanted to use it up too. The end result were these tasty fritters. I served them with chilli coriander yoghurt, a cos lettuce, tomato and capsicum salad and mountain bread. We made them into wraps and gobbled them up in no time. Even the kids loved them, minus the chilli. It's always great when everyone enjoys the same meal.

If you don't like chilli, or are serving this to little ones, just leave out the chilli in the yoghurt. It really is just to taste, so you can add a little or a lot, depending on how hot you like it.

If you have any leftovers, fritters are great reheated for lunch the next day.

Carrot And Feta Fritters With Chilli Coriander Yoghurt

1 large carrot, grated

1/2 cup coriander, finely chopped

2 eggs, lightly beaten

1 clove of garlic, finely chopped

1 shallot, finely chopped

1/4 cup plain flour

1/4 cup milk

1/2 cup Danish feta, diced

Pepper

A drizzle of oil for frying

1/2 cup natural yoghurt

A pinch of chilli flakes (or to taste)

1 Tbs coriander, finely chopped

In a large bowl, combine the carrot, coriander, eggs, garlic, shallot, flour, milk and feta. Season to taste with pepper. There is enough salt in the feta, so you shouldn't need to add any more.

Heat a drizzle of oil in a frying pan over medium heat. Fry 3-4 fritters at a time, depending on the size of your pan. About 1/4 cup mixture makes a good sized fritter.

Fry for 1-2 minutes each side or until golden brown. Flip and cook on the other side.

Remove from pan to a plate and keep warm. Repeat with the remaining mixture.

In a separate bowl, combine the yoghurt, chilli and coriander.

Serve the fritters with the yoghurt and salad and wraps, if you like.

Enjoy!