Bill’s carrot fitters with scallops and yogurt dip.
There may be a long list of ingredients but it’s short on cooking and big on deliciousness. Make these if you are a vegetarian or even if you’re not. They are fabulous on their own or with the scallops
You need for 4
For the carrot fritters
60g plain flour
125ml soda water
1 egg, lightly beaten
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
1 tsp sea salt
1 small red chilli, de-seeded and finely chopped
235g grated carrot
8 spring onions, finely sliced
25g chopped coriander
60ml vegetable oil
For the scallops
12 medium-sized scallops, roe removed
2 tbsp olive oil
sea salt
freshly ground black pepper
watercress or rocket , to serve
For the yoghurt dressing
125g/4½oz plain yoghurt
1 tbsp lime juice
sea salt
freshly ground black pepper
1 tbsp olive oil
·preheat the oven to 160C ( to keep the fitters warm later)
·To make the carrot fritters,
·Throw the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and give it a good mix .
·Grate the carrot. Don’t try to throw all this in a whizzer The carrot needs to be a bit shredded so it holds it together.
·Toss in the bowl too with the flour mix
·Chop up the spring onions, the chilli and the fresh coriander
·Add those to the mix and stir to combine so it’s pretty mushy
·Heat a frying pan on a medium-to-high heat, add the oil and heat until hot.
·No need to make mould these into patties just use two dollops (tablespoons) of batter for each fritter
·Toss in frying pan and cook for two minutes on each side, or until as golden carrot brown as Lindsay Lohan’s fake tan
·Drain on paper towels so all that naughty oil can drain off
·Time for a wine and a quick little taste of the fritters…yum
·Cook the remaining fritter batter, adding extra oil if necessary (that’s what Lindsay does)
·Now pop all the fritters on an ovenproof plate lined with paper towels and keep nice and warm in the oven while you cook the scallops…
·Throw the scallops in a bowl, add the olive oil, season with salt and pepper and stir
·Heat a non-stick frying pan over a medium-to-high heat and cook the scallops for no more than one minute on each side. Or else.
·Make the yogurt dressing by tossing the ingredients in a bowl and giving it a good old whisk
·To look really, really professional toss about three carrot fritters on each plate, accessorize with watercress and the scallops
·Then drizzle with the yoghurt dressing nonchalantly and give a season of pepper and serve.
Too chic, too delicious and too addictive
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