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Carrot Fritters with Cumin Tahini


This recipe showcases Cumin, Cayenne Pepper and Sweet Paprika. Serves 4-6.


75g plain flour
15g cornflour
pinch baking powder
pinch cayenne pepper
pinch ground paprika
salt and freshly ground black pepper
225g grated carrot
1 onion, peeled, finely sliced
1 tbsp. chopped fresh coriander
1 red chilli, finely chopped
150ml water
vegetable oil, for frying

For the cumin and tahini sauce
150g tahini
75g natural yoghurt
1 tsp. ground cumin
1 lemon, juice and zest
salad leaves, to serve


Sift the flour, cornflour, baking powder, cayenne pepper and paprika into a bowl. Season, to taste, with salt and freshly ground black pepper.

Stir in the carrot, onion, coriander and chilli until well combined.

Stir in the water and set aside to rest for 30 minutes.

Meanwhile for the cumin and tahini sauce, mix the tahini, yoghurt, cumin, lemon juice and zest together until well combined.

Heat 1cm vegetable oil in a frying pan over a medium heat.

Place large spoonfuls of the fritter mixture into the pan and cook for 3-4 minutes on each side, or until golden-brown all over.

Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.

Serve the carrot fritters with the salad leaves and yoghurt sauce alongside.

Source: Simon Rimmer - Something for the Weekend

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