Carrot fritters with coriander yogurt sauce

I bought some organic carrots yesterday from a local supermarket. I am surprised that carrots are still growing somewhere in the UK. Anyway, this is good for a quick lunch.

Carrot and spring onion fritters with coriander yogurt sauce
Ingredients
2 eggs
85ml milk
15g butter
100g plain flour
½ baking powder
2 teaspoons of ground cumin
2 teaspoon ground coriander
½ teaspoon of chilli powder
1 teaspoon salt
340g carrots, grated
6 spring onions, finely sliced
Vegetable or Sunflower oil for shallow frying

For the sauce
10 tablespoons of Natural wholemilk yogurt
2 pickled green chilles,
50g coriander with stalks
½ teaspoon salt

First make the yogurt sauce: put all the ingredients into a food processor and blend until smooth. Spoon into bowl, cover and refrigerate until required.

Preheat the oven to the lowest setting.

Make the fritters: beat the milk, eggs and melted butter together in a mixing bowl. Then slowly beat in the flour, baking powder, spices and salt. Finally, add the carrots and spring onions into the batter until well mixed.

Pour up to ½ inch oil into a large deep pan.

Drop four large spoonfuls of batter into the oil and flatten the mixture with a spoon. Fry the fritters for 2 minutes, then flip over until the other side is also golden.

Put onto tray and put in oven to stay warm while you finish of the rest of the fritters.

Serve warm with green yogurt.