Carrot Fritters with Yoghurt Dressing

Another recipe from my friend Maria.

For the carrot fritters
60g/2¼oz plain flour
125ml/4½fl oz soda water
1 egg, lightly beaten
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
1 tsp sea salt
1 small red chilli, de-seeded and finely chopped
235g/8¼oz grated carrot
8 spring onions (scallions), finely sliced
25g/1oz chopped coriander (cilantro)
60ml/2¼fl oz vegetable oil

For the yoghurt dressing
125g/4½oz plain yoghurt
1 tbsp lime juice
sea salt
freshly ground black pepper
1 tbsp olive oil

Method
1. To make the carrot fritters, preheat the oven to 160C/315F/Gas 2-3. Place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well. Add the chilli, carrot, spring onion and coriander and stir to combine.

2. Heat a frying pan on a medium-to-high heat, add the oil and heat until hot. Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown. Drain on paper towels. Cook the remaining fritter batter, adding extra oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven

3. For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.