Ingredients
- 4 spring onions, chopped
- 4-5 carrots, finely grated
- 2 zucchini, finely grated
- small knob ginger root, finely grated
- 2 sprigs fresh mint
- Handful Thai basil, finely chopped
- 1-2 chillies, finely chopped
- 2 Tbsp rice flour
- vegetable oil, for deep-frying
- handful coriander, finely chopped
CARROT AND THAI BASIL FRITTERS
Method
- In a food processor, blend together the spring onions, carrots, zucchini, ginger, mint, basil and chilli to a coarse texture
- Scoop walnut-sized balls out of the mixture with a spoon and coat each ball in the rice flour
- Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it
- Always be extremely careful when around hot oil
- Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary)
- When the fritters are golden-brown, remove from the pan with a slotted spoon and drain on kitchen paper
- Continue until all the mixture is done, serve with freshly squeezed lemon or lime and a sprinkle of salt
Comments
These Thai inspired fritters are fragrant and refreshing, you could add prawns or fish if desired.
Makes 18
Thanks to Janefield Hydroponics for providing the greens used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
