These crunchy fritters make for a perfect speedy lunch, says Tom Kerridge. Carrots bring sweetness and there’s gentle spicing from the nigella seeds and cumin, all cooled down with a herby yoghurt dip. Once you’ve got the hang of making them, play around with the ingredients you use – any root veg, or courgettes, will work.

Ingredients: makes 16-20

  • 500g grated carrots
  • 2 large free-range eggs, beaten
  • 1 tsp nigella (black onion) seeds
  • 1 tsp ground cumin
  • 4 spring onions, finely sliced
  • 3 tbsp flat-leaf parsley, finely chopped
  • 6 tbsp plain flour
  • 4 tbsp finely grated parmesan
  • salt and freshly ground black pepper
  • 50ml vegetable or sunflower oil, to cook
  • lemon wedges, to serve

Herby yoghurt

  • 250g Greek yoghurt
  • juice of ½ a lemon
  • 1 small garlic clove, finely grated
  • 2 tbsp mint leaves, finely chopped
  • 2 tbsp dill leaves, chopped


  • Put the grated carrots into the middle of a clean kitchen cloth or tea towel and squeeze to remove as much liquid as possible. Tip the carrots into a large bowl.
  • Add the beaten eggs, spices, spring onions, parsley, flour and grated parmesan to the carrots and season generously with salt and pepper. Mix with your hands or a wooden spoon until well combined. (Now this mixture can hold in the fridge until you are ready to cook the fritters.)
  • For the herby yoghurt, mix all the ingredients together in a bowl and season with salt and pepper to taste. Set aside.
  • Place a large non-stick frying pan over a medium-high heat. When it is hot, add the oil and let it heat up. Test the oil by putting a tiny bit of the carrot mixture into the pan; if bubbles form around it, the oil is ready.
  • You will need to cook the fritters in batches. Add heaped tablespoonfuls of the carrot mixture to the pan. Cook for 3-4 minutes or until crisp and golden brown on each side, flattening each one a little with the back of the spoon before flipping it over.
  • As the fritters are cooked, pop them onto a baking tray and keep them warm in a low oven, while you cook the rest.
  • Once they are all cooked, pop the fritters onto plates and add a big spoonful of herby yoghurt. Serve with lemon wedges, and a side salad.

Real Life Recipes by Tom Kerridge

Taken from Real Life Recipes by Tom Kerridge, published by Bloomsbury Absolute at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk

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