If I could cook for a living, I would. There’s something so therapeutic about it and for me, there’s nothing quite as satisfying as turning basic ingredients into a scrumptious dish! That’s what I thought when I rustled up these carrot fritters…
Carrots are a pretty versatile ingredient but I don’t actually use them that often. I grew up eating a lot of boiled carrots as one of my staple vegetables, but since moving to London with G we’ve rarely eaten them. With that said, I have recently got into buying a bag for the fridge so that I can make carrot sticks and hummus as a snack.
I think most children eat a lot of carrots growing up either as snacks, as part of school lunches, or with fish/meat as a side veg – perhaps that’s why there’s an encouraging myth about eating carrots and you seeing in the dark!
Anyway, carrots aside for a second – this recipe is taken from a Waitrose recipe card that I found a while back. I immediately was drawn to it because I’m a real sucker for a vegetable fritter whether it’s courgette, sweet potato or carrot!
It’s a super simple meal to make, but extremely effective. Vegetarian friendly but I challenge any non-veggie to not enjoy these!
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