June 7, 2013 by dgarnett2013
Carrot & Spring Onion Fritters: Shaun Hill’s Cooking at the Merchant House
For 4 – 8 Fritters
- 50g carrot, coarsely grated
- 40g spring onions, sliced
- 2 tabs fresh white breadcrumbs
- 1 large egg, beaten
- Veg oil, for frying
Mix the carrot, spring onion and breadcrumbs in a bowl, then stir in the beaten egg.
Heat the oil to a depth of 2.5cm in a frying pan. Make sure it is hot. Drop the carrot mixture into the oil a tablespoon at a time. Do not overcrowd the pan (do it in batches). Cook on each side until crisp, about 2 or 3 mins.
Eaten the day the banksia bloomed.