Monday, November 22, 2010

Carrot & Parsnip Fritters with Persian Feta

Recipe from Finger Food Night

60g rice flower
125ml water
2tsp baking powder
1 egg
1/2tsp ground cumin
1.5 cups grated carrot
1.5 cups grated parsnip
1/4 cup flat parsley leaves
sea salt and cracked pepper
60ml vegetable oil
Persian feta

Place the rice flour, water, baking powder, egg, cumin, carrot, parsnip, parsley, salt and pepper in a bowl and mix to combine.
Heat oil in a large fry pan
Place tablespoons of mixture in the pan, flatten slightly
Cook in batches for 1 - 2 minutes each side or until golden
Serve warm topped with feta and extra parsley leaves

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