Carrot and feta fritters are easy and quick to make, you’ll just need some carrots and little else, and they will be perfect to serve as an appetizer or starter. A budget-friendly dish that will make you look great with minimal effort. Like the eggplant peel fritters and the Greek-style tomato fritters. On a night with friends, I prepared four different vegetable fritter recipes in just a few minutes; separately, I made a yogurt sauce and served them on a large plate with the sauce in the center for dipping. It was a success. The carrot fritter recipe is made with eggs, flour, crumbled feta, cumin, and coriander. You’ll get a spiced batter that will take you on a journey to the Middle East. I found this recipe in a Turkish cookbook I recently purchased, and I’m testing various recipes, all truly delicious.
Now, let’s make the carrot and feta fritters.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients for 18 Carrot Fritters
- 9 oz carrots
- 2 eggs
- 3/4 cup all-purpose flour
- 3.5 oz feta
- 2 fresh spring onions
- lemon zest (from half an untreated lemon)
- 1 tsp ground cumin (level)
- Half tsp ground coriander
- aromatic herbs (mint, parsley, basil)
- Half tsp instant yeast for savory preparations
- 1 pinch pepper
- sunflower oil (for frying)
What You Need
- 1 Grater with large holes
- 1 Bowl
- 1 Pan
Procedure
In the pan where you will fry the fritters, distribute the coriander and cumin and toast them for 1-2 minutes, this way the spices will release all their aroma. Peel the spring onions, wash them, and slice them finely.
Wash and trim the carrots, grate them with the grater and let them fall into the bowl. Add the spring onions, spices, chopped aromatic herbs, eggs, crumbled feta with your hands, lemon zest, pepper, and mix well.
Finally, add the flour and yeast and mix again. You will obtain a dense and aromatic mixture.
Heat the oil in the pan, grease two spoons and use them to scoop out some fritter mixture. Let it slide into the pan and cook the fritters on both sides until golden. Remove the fritters as they are ready and place them on a plate covered with paper towels. Continue until the mixture is finished. Serve the carrot fritters hot or warm.
Curiosity
In Turkey, carrot and feta fritters are called Havuç Mücveri. While zucchini and feta fritters are called Didem’s Mücver.
