This week for WHB I'll be turning my attention to carrots.
Carrots are one of those ingredients that I always have in the kitchen - whether they are enjoyed in their own right or as a member of the "soffrito" I really can't imagine being without them.
For WHB, I'll be celebrating the carrot and using it as the major player in my dish. As we're glued to the TV for Eurovision (Yay Italy is back!) finger-food is essential so I've made these rather moorish cumin spiced carrot fritters.
200 grams finely shredded carrot, approx
1 red onion, very finely sliced
80 grams plain flour
1 teaspoon baking powder
2 teaspoons cumin powder
⅓ cup buttermilk, approx
sea salt and white pepper
Don't be too concerned about shredding exactly 200 grams of carrot, just shred enough whole carrots to take you close to that weight - you then just adjust the quantity of buttermilk to achieve the right consistency. I've also shredded the carrot using a microplane to give a finer result.
Sift the plain flour, baking powder and cumin powder into a bowl - whisk in the eggs to form a smooth paste. Stir through the shredded carrots, onion and enough buttermilk to form a thick batter. Season with a little salt and white pepper.
Heat a little oil and a knob of butter in a skillet over a medium heat - when the butter has melted, drop in spoonfuls of the batter, patting them down to roughly form a circle. As soon as one side is golden, flip and cook the other side. Remove the cooked fritters to paper towels to remove any excess oil.
Best served as soon as they are cooked but are still quite good when warm.