As one of our many talents here at Fait Maison, we also provide outside catering for events such as birthdays, business functions and weddings. And quite recently we catered for a beautiful wedding in Ealing town hall, which we were very proud of. The menu was tailored to meet the couple’s requests and the food went down so well, a few guests had put in a request for one or two of our recipes.
Naturally we obliged and thought it would be a great idea to share one such mini recipe with everyone. At the wedding, this dish was served as a starter, so were made fairly sizeable. If you want to turn them more into canapés, feel free to just make smaller patties.
We really love this dish as well, as it incorporates some of our favourite spices such as cumin, with every day vegetables. They’re also very quick and easy to make in large quantity.
Makes 20 – 25 fritters
1 large sweet potato
2 large carrots
1 large egg
1tsp dry coriander
3tbsp plain flour
½ black pepper
Peel and thinly slice each vegetable. We slice our courgettes to about finger length, and keep the carrots and potatoes much the same. Do avoid shredding the vegetables as they may end up too thin to hold together nicely, then mix into a large bowl.
For the batter, mix the egg, coriander, cumin, flour, salt and pepper together, beating the flour and egg well so that there are no lumps. The pour the batter into the bowl of vegetables, combing with your hands so that mixture comes together to hold the vegetables. Shape each fritter to your desired size, ours are about the size of your palm and not too thick. You can make them smaller to make more, but try to keep the courgette more prominent with each fritter.
To cook, shallow fry in vegetable oil on a medium heat until golden brown and crisp on both sides. Prepare a plate with kitchen towel to place the cooked fritters on, and allow the excess oil to drain.
Serve immediately or place in a warm oven until you need them.