Carrot fritters with fried eggs & harissa yogurt
A celebration of the humble carrot, Ed Smith's fritters are crisp at the edges and soft in the centre. They’re an excellent vehicle for fried eggs, with the harissa-laced yogurt bringing it all together. Tuck in for brunch, lunch or dinner.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- ½ x 400g pack Waitrose Duchy Organic Carrots, peeled and coarsely grated
- 1 pinch freshly grated nutmeg
- 1 shallot, coarsely grated or finely sliced
- 40g Cheddar (preferably vintage), coarsely grated
- 3 eggs, 1 beaten
- 40g cornflour
- 1½ tbsp rose harissa paste
- 4 tbsp Greek style natural yogurt
- 2 tbsp vegetable or sunflower oil
- ¼ x 25g pack coriander, leaves roughly chopped
1 In a large mixing bowl, combine the carrots and nutmeg; season and let stand for 5 minutes for the flavours to infuse. Stir in the shallot, Cheddar and beaten egg, then add the cornflour and stir (the mixture will be sticky). Ripple the harissa through the yogurt; season and set aside.
Put a large frying pan over a high heat and add 1 tbsp oil to thinly coat the surface. Once hot, dollop four fritters, using about two dessertspoons of carrot mixture for each, into the pan. Use the base of the spoon to flatten them into fairly thin fritters. Cook for 3-4 minutes over a medium-high heat until the undersides are nicely coloured, then flip and cook for another 3 minutes. Transfer to a warm plate or baking tray.
Wipe out the frying pan, put back on a medium-high heat and add the remaining oil. Crack in the whole eggs and fry to your liking. Serve 2 fritters per person, topped with a fried egg; drizzle over the harissa yogurt and scatter over the coriander.
Typical values per serving when made using specific products in recipe