Fritters can be so versatile, whether for breakfast, lunch or dinner, these carrot fritters will hit the spot! You could also swap the carrot for zucchini
4 (600g) carrots, peeled, grated
1/2 cup chopped fresh coriander leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
200g Greek-style fetta, chopped
2/3 cup plain flour
1 egg, lightly beaten
1/2 cup soda water
Vegetable oil, for shallow frying
Place carrot, coriander, ground cumin, ground coriander, fetta and flour in a large bowl. Add egg and soda water. Season with salt and pepper. Stir to combine.
Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 2 level tablespoons batter into pan, spreading slightly with a spatula. Repeat to make 4 rounds.
Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining mixture. Serve.
Source: Taste.com.au May 2015