Carrot Fritters

This recipe can be used for lots of vegetables, although the fritters I do most regularly are courgette, sweetcorn or carrot.  They make a fantastic quick meal for children but are also pretty good nibbles for adults too, dipped into sweet chilli sauce!
This will easily make 12 dessert spoon sized fritters.

Ingredients

3 Medium Carrots, peeled and grated

(or use the same amount of courgettes or a small tin of sweetcorn)

1-2 Spring Onions, chopped finely

1 Large Egg, separated

1 heaped tablespoon Natural Yoghurt

3 tablespoons Plain Flour

Half a teaspoon Baking Powder

Seasoning (optional - I don't add salt for the children but do if making for adults)

Oil for frying

• Tip the grated carrot and the chopped spring onion into a bowl, add the egg yolk, natural yoghurt, flour and baking powder.  Stir it all thoroughly to combine (it doesn't look very promising at this point....just a warning!).  If you want to season with salt and pepper, do it now.
• In a separate bowl, whisk the egg white until firm and holding peaks.  Spoon this into the carrot mixture and fold in gently until incorporated.
• In a large frying pan add enough oil to cover the bottom and heat on a low to medium flame.  Using a dessert spoon, scoop spoonfuls of the mixture into the hot pan and fry  until you see bubbles start to appear on the top.  Then flip the fritters over and fry the other side until dark golden brown.
• Serve immediately or cool enough to eat!