Name: Carrot, Apricot and Pinenut Fritters
Yield: Serves 6–8 as a starter
Cuisine: Turkey
Ingredients: 1 teaspoon kirmizi biber or paprika; 1 large handful parsley; 500 g (1 lb) carrots, peeled and halved; 1 egg; 125 g flour for dusting; 1 cup fresh breadcrumbs; 1 level teaspoon salt; 2 tablespoons chopped dill; 12 mint leaves; 8 dried apricots, finely chopped; ⅓ cup lightly toasted pinenuts, roughly chopped; oil for frying; 2 cloves garlic, peeled and chopped

Preparation info

Serves
6–8
as a starter

Difficulty
Medium

Appears in

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.