Carrot, Apricot and Pinenut Fritters

Rate this recipe

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I’ve based these fritters on ones I’ve had in Turkey, usually made with walnuts instead of the pinenuts — they’re also delicious made with hazelnuts or pistachios. Kirmizi biber are delicious, slightly oily chilli flakes from Turkey. If you can’t get them replace with regular chilli flakes or finely chopped red chilli. Serve these fritters hot or cold as a starter, with thick yoghurt mixed with chilli flakes and coriander.


  • 500 g (1 lb) carrots, peeled and halved
  • 1 large handful parsley
  • 2 tablespoons chopped dill
  • 12 mint leaves
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon kirmizi biber or paprika
  • 1 egg
  • 1 cup fresh breadcrumbs
  • cup lightly toasted pinenuts, roughly chopped
  • 8 dried apricots, finely chopped
  • 1 level teaspoon salt
  • 125 g flour for dusting
  • oil for frying


Steam carrots until tender then tip into a colander to cool. Place in a food processor with parsley, dill, mint, garlic, kirmizi biber and egg and blitz to a paste. Tip into a bowl and add breadcrumbs, pinenuts, apricots and salt. Mix well. The mixture should be slightly sticky, but if it is excessively moist, add more breadcrumbs. Divide into about 20 pieces, then roll in flour and form into cylinders or patties. Refrigerate for half an hour.

Heat a little oil in a frying pan and cook fritters until golden both sides, turning to prevent them browning too much. Drain on kitchen paper.