The Christmas tree is up on the grain silo at the bottom of my road, the long scarf and gloves have come out of storage and I’m spending my evenings sloughing hunks of dry skin off my face. Winter has arrived, and it’s bloody freezing out there.
At this time of year, I crave those foods which are full of warmth, spice and comfort. Food which can transport me to sunnier climes at the first bite. Food like these Carrot, Feta and Harissa fritters.
These fritters are a glorious hybrid of two of my favorite Carrot-and-Feta based recipes – these Carrot, Cumin and Feta fritters from BBC Food and this Carrot, Feta and Harissa salad from Smitten Kitchen. They’re full of piquant, smoky flavours and delicious chunks of salty melted cheese which pop in your mouth. The mint- garlic yoghurt dip is a must here too – drizzled over the fritters, it adds another delicious element to what is already a bloody tasty dish (even if I do say so myself.) The fritters are at their best when served fresh out of the frying pan, piping hot and wrapped up in a gigantic toasted flatbread. They don’t taste nearly as good when cold, which gives you the perfect excuse to eat a giant plate of them in one glorious gulp.
These would make a brilliant breakfast, a sensational brunch or a fine light dinner. And, with Chanukah (that fine festival of everything fried) just around the corner, they could easily supplement a plate of Latkes.
CARROT, FETA AND HARISSA FRITTERS WITH MINT-GARLIC YOGHURT (Serves two. Oh, who am I kidding, serves one greedy person)
You will need:
- 4 tbsp Greek yogurt
- 2 tbsp chopped mint leaves
- 1 1/2 tsp garlic puree
- 4 tbsp flour
- 1 tsp ground cumin (I like to toast cumin seeds and grind them in a pestle & mortar, but ground cumin powder will do in a pinch)
- 1 tsp smoked paprika
- 1 1/2 tsp harissa
- 1 medium egg
- 2 medium carrots, grated
- 1 small onion, diced
- 50g feta cheese, crumbled
- 2 tbsp vegetable oil
Make It!
- For the Mint-Garlic yoghurt: Combine the Greek yoghurt, chopped mint and garlic puree in a bowl. Set to one side.
- For the Carrot, Feta & Harissa fritters: Mix the flour, egg, cumin, smoked paprika, harissa and 4 tbsp of water in a bowl until you have a smooth, thick, gloopy batter. If the batter looks a little dry, add a touch more water until all the flour has been incorporated. Add the grated carrots, onion, and feta to the bowl, along with some salt and pepper. Mix well until the vegetables and feta have been fully incorporated into the batter.
- Heat the vegetable oil in a non-stick frying pan until it starts to spit. Add heaped tablespoons of the batter into the frying pan, flatten out a little with the back of your spoon and cook for 2-3 minutes each side, until they are golden brown on each side. If you have problems getting the fritters out of frying pan, you can gently dislodge them with a palette knife. Cover the freshly cooked fritters with a tea towel once they’re done so that they stay warm while you’re using up the rest of the batter.
- Serve the hot fritters immediately tucked inside some toasted flatbreads and drizzled with the mint-garlic herb yoghurt. They perfectly accompany a glass of cold white wine and a fresh green salad.
