Monday, November 22, 2010

Carrot & Parsnip Fritters with Persian Feta

Recipe from Finger Food Night

Ingredients
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

Method
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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