After the easy-peasy allspice mushrooms, these carrot fritters are the second dish I tried from the recently borrowed Turkish cookbook. It surprised me with its delightful sweetness from the dates, completed with the tiny crunchy pine nuts.
The author mentioned this recipe is inspired by the traditional Turkish carrot fritters, havuç köftesi, which is usually simply seasoned with salt, pepper, and perhaps a few herbs. She lifts up the flavour by adding dried apricots, pine nuts and more herbs. I find it thoughtful and more interesting than just a plain one. Isn’t it?
Cooking Notes
- Variations: Honestly, this kind of fritter is highly adaptable. For example, swap sweet potato or squash for carrot; change the flavour profile by using other spices, herbs, and nuts.
- Vegan: I haven’t tried it, but I think egg is not a must, and the binding can be enhanced with more breadcrumbs or another vegan binding agent.
- Dried fruits: I used what is reachable for me, so the Medjool date is a perfect fit. Its remarkable natural sweetness is what I’m fond of – highly recommend!
- Breadcrumbs: Japanese panko is incorporated here since it is handier than a slice of stale bread, but of course you can make your own breadcrumbs!
Carrot Fritters with Dates and Pine Nuts Recipe
Top tips: Microwave the carrot instead of boiling or steaming, and use a blender to blitz to save time and effort. And the rest is just mixing, shaping, and then frying.
Ingredients
Makes 8 rolls
- 350 g carrots (approx. 4 medium-sized)
- 1 ½ tbsp pine nuts
- 2 scallions, finely sliced
- 3 Medjool dates, pitted and finely diced
- 1 small bunch of basil
- 1 small bunch of dill
- 50 g Japanese panko (breadcrumbs)
- ⅓ tsp salt
- a few twist of black pepper
- ½ egg, whisked
- plain flour for coating
For the Mint Yogurt Dip
- 3-4 tbsp plain full fat yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- a small bunch of mint leaves
- salt and black pepper
How to Make
- Microwave carrots: Cut the carrots into small pieces such as dice and place on a plate. Loosely cover with cling film and microwave for about 5 minutes until softened.
- Prep the dip: While the carrot is cooling down, mince the garlic and soak it in lemon juice for 15 to 20 minutes. This is to tune down the pungency of the garlic.
- Blending: Blitz the carrots into almost puree form and transfer to a large bowl. Or mash it with a fork, whichever way you prefer.
- Continue on mixture: Add the pine nuts, scallions, dates, herbs, panko, salt and pepper into the carrots. Mix well. Have a taste and adjust the seasonings. Then add the eggs and mix again.
- Shaping: Take a palmful of mixture and gently shape into an oblong roll and lightly coat with flour. Repeat after all the mixture is finished.
- Shallow-frying: Heat enough oil to coat a frying pan, shallow-fry the rolls over medium-high heat until all sides are golden. Tune down the heat to medium if they take on colour too quickly.
- Make the dip: While the rolls are frying, finish the dip by adding yogurt and mint into the garlic bowl. Season with salt and pepper. Serve alongside the freshly made carrot fritters.
