Spiced root vegetable fritters with harissa and lime yogurt

Name: Spiced root vegetable fritters with harissa and lime yogurt
Total time: 35 min
Yield: serves 4
Ingredients: vegetable oil for deep frying; chives to serve, snipped; waxy potatoes 300g; celeriac 200g, coarsely grated; parsnips 2 (about 250g), coarsely grated; beetroot 1 large (about 250g), coarsely grated; cumin seeds 2 tsp, toasted; mustard seeds 1 tsp, toasted; eggs 2, beaten; plain flour 2 tbsp; greek yogurt 100g; rose harissa 2 tbsp; lime ½, zested and juiced

35 minutes
serves 4
Easy

Check out these spicy veggie fritters with punchy harissa yogurt. These fritters pack plenty of flavour and make for a great snacking recipe

January 5, 2018 at 6:52 pm

Ingredients

vegetable oil for deep frying
chives to serve, snipped

FRITTERS

waxy potatoes 300g
celeriac 200g, coarsely grated
parsnips 2 (about 250g), coarsely grated
beetroot 1 large (about 250g), coarsely grated
cumin seeds 2 tsp, toasted
mustard seeds 1 tsp, toasted
eggs 2, beaten
plain flour 2 tbsp

HARISSA AND LIME YOGURT

greek yogurt 100g
rose harissa 2 tbsp
lime ½, zested and juiced

Method

Step 1

Cook the potatoes for 10 minutes in salted boiling water, then cool and grate coarsely.
Step 2

Combine all the fritter ingredients in a large bowl and season well. In a separate bowl, combine the ingredients for the yogurt with 2-3 tbsp of cold water to slacken it to a double cream consistency.
Step 3

Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
Step 4

Divide the fritter mixture into 16 roughly equal fritters and fry in batches, 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.
Step 5

Serve with the harissa and lime yogurt, and a sprinkling of chives.