Leaves from a small bunch coriander, roughly chopped
1 heaped tbsp creme fraiche
2 large eggs
Rapeseed or light olive oil, for frying
Salt & pepper
Method:
Combine the carrots, cheddar, spring onions and chilli (if using) in a large mixing bowl. Scatter over the flour and coriander. Crack over the eggs, then spoon in the creme fraiche. Use a fork to break the yolks and mix everything together until no dry patches are visible.
Heat a large frying pan over a medium heat and pour in a teaspoon of oil. Fry a teaspoonful of the fritter mixture for a couple of minutes without nudging too much, before flipping over to cook the other side for 90 seconds. Taste the mini fritter to check that you’re happy with the seasoning before continuing to fry the rest.
Pour in enough oil to cover the pan with a thin layer of oil (about 2 tbsp). Lower in 3-4 heaped dessert spoons of the fritter mixture, taking care not to overcrowd the pan (it should sizzle straight away). Fry for 2-3 minutes until the mixture looks dry and golden around the edges, then use a spatula to carefully flip onto the other side. Cook for a further 3-4 minutes, then lift the cooked fritters onto a shallow roasting dish and keep warm in a low oven while you cook the rest.
Continue to cook the remaining fritter mixture until it’s all used up, adding more oil if the pan looks dry.
The fritters are best served warm, as soon as possible after cooking. Serve alongside pickles and salad, with more cheddar grated over the top if you like.
