These spiced vegetable fritters are great for brunch and also a light dinner or lunch.
The spiced derived from the dried seeds of the Cuminum cyminum plant, cumin has a distinctive earthy, nutty, spicy flavour with a slight bitter depth. Modern studies suggest that cumin promotes digestion, helping those who suffer from indigestion. Few foods are as iron-dense as this humble seed, which also provides antioxidant as well as anti-microbial properties that can reduce the growth of food-borne bacteria.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
505
Ingredients
For the fritters
3
large courgettes, trimmed and coarsely grated
3
large carrots carrot, peeled and coarsely grated
175g
self-raising flour
1/2Tbsp.
ground cumin
1tsp.
ground coriander
Large handful fresh coriander, finely chopped
3
medium eggs, beaten
2Tbsp.
mango chutney
1Tbsp.
vegetable oil
4
medium eggs, poached, to serve
For the spiced yoghurt
2Tbsp.
vegetable oil
1/2tsp.
ground cumin
1/2tsp.
cayenne pepper
Juice ½ lemon
300g
Greek-style yogurt
Directions
Step 1For the fritters, put the grated courgettes and carrots in the centre of a clean tea towel, wrap up and firmly squeeze out all excess liquid.
Step 2In a large bowl, mix the flour, spices, fresh coriander, ½tsp fine salt, some freshly ground black pepper and the squeezed veg. Mix in the eggs and chutney until combined.
Step 3Heat ½tbsp oil in a large non-stick frying pan over medium heat. Add large spoonfuls (about 2 heaped tbsp each) of the mixture to the pan, spreading each out a little with the back of the spoon. Cook for 4-5min per side until golden brown and cooked through. Repeat until you have used all the mixture (you should have 12 fritters in total), adding a little more oil as needed.
Step 4 Meanwhile, for the spiced yogurt, heat oil in a small pan over low heat, until just warm. Stir through the spices and leave to cool slightly and infuse. Stir lemon juice and plenty of seasoning into the yogurt. Strain spiced oil through a fine sieve and ripple through the yogurt. Divide fritters between 4 plates, top each stack with a poached egg and serve with the yogurt.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
