Spiced Root Fritters w Coriander Creme Fraiche
PREP TIME: 25mins
COOKING TIME: 25mins
I love a fritter! There is just something about it, it might be the crunchy outsides or the fact that I can load the fritter with more delicious sauces!
These fritters pack plenty of flavour and make for a great snacking recipe.
In the past I used the best of the roots for these yummy morsels. Parsnip, celeriac, beetroot and sweet potato, celebrating the humble root!
Today I made these for supper with the root veggies from my garden! It middle December and this morning I plucked from the earth my very first parsnips, red onions as well as carrots and a beautiful red cabbage.
Use any root
Really, please use any root. Potatoes, celeriac, beetroot, carrots, potatoes, turnips, swedes and sweet potatoes will all work wonderfully.
Make them gluten-free
You can use gluten-free plain flour interchangeably.
Mix up the coriander sauce
Any combination would work for the sauce, instead of creme fraiche you can use yogurt or coconut yogurt. Add some spice to the yogurt to spice things up!
Serving Suggestion:
Serving Suggestions
I love the fritters coned inside a salad leaf (cos works well) or inside a pita. You can use the coriander creme fraiche dollop on top of naan or flatbreads too.
What you'll need:
A food processor if you prefer a smooth sauce, alternatively chop coriander finely and add to the creme fraiche.
Ingredients:
- 300g mix of waxy potatoes & sweet potatoes (150g of each)
- 200g celeriac, peeled &coarsely grated
- 250g (about 2) parsnips 2, peeled & coarsely grated
- 250g beetroot (1 large), peeled & coarsely grated
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 2 large eggs, beaten
- 2 tbspn spelt/plain/GF flour
- salt & pepper
- Oil for frying
Coriander & Lime Creme Fraiche
- 150g creme fraiche or greek yogurt
- 2 handful 20g coriander, leaves picked
- 1/4 avo (opt)
- lime ½, zested and juiced
- salt & pepper
Method:
- Toast your spices in a dry frying pan until fragrant, about 5 minutes.
- Combine all the fritter ingredients in a large bowl and season well with salt and pepper
- In a NutriBullet, combine the ingredients for the coriander dip, adding a few tablespoons water IF adding the avo. Season with the lime zest and juice. Add a pinch of salt.
- Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
- A few at a time, shape a few tablespoon fritter mixture into smallish ‘patty’ shapes, in batches, add a few to the hot oil, (don’t overcrowd you pan) flattening them a little with a spatula as you do so. Cook for 5-6 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm in a low oven while you fry the rest.
- Serve with the coriander dip, and a sprinkling of coriander. (see above for serving suggestions).
