RECIPES
Carrot and manchego fritters
By Miele
15 minutes
Preparation time
20-25 minutes
Cooking time
5-10 servings
INGREDIENTS
2 tbsp olive oil, plus extra for frying
1 onion, peeled, halved and thinly sliced
2 garlic cloves, finely grated
3 large carrots, coarsely grated
150 g manchego (sheep’s milk cheese), coarsely grated
100 g plain flour
1 tsp oregano
1 tsp smoked paprika
1 lemon, zested
3 tbsp parsley, finely chopped
Salt and pepper, to taste
To serve
Lemon wedges
Mayonnaise or aioli
Eggs, fried or poached
Pickled carrots (optional)
Miele accessories
METHOD
- In a frying pan on medium heat, induction setting 6, heat 1 tablespoon of olive oil. Add the onion and garlic and cook until soft and translucent, approximately 7–8 minutes.
- Place the cooked onion and garlic into a large bowl, add all remaining ingredients and season with salt and pepper.
- Mix well and form patties 6 cm in diameter. Place on a tray in a single layer and refrigerate until you are ready to fry them.
- Add a thin layer of olive oil to cover the base of a tepan-yaki plate or frying pan and heat on high heat, induction setting 7, until the oil is hot.
- Place the fritters in the plate and cook in batches, being careful not to overcrowd the pan. Turn the fritters once, until both sides are golden brown, approximately 6-7 minutes. If the fritters are browning too quickly, reduce the heat to induction setting 6.
- Rest the fritters on a serving plate lined with paper towel and lightly season. Serve immediately or keep warm in a warming drawer for up to 1 hour.
To serve
- Serve with a generous spoonful of your favourite mayonnaise or aioli and fried eggs.
Hints and tips
- This recipe can be used to make a canapé. Cook bite-sized fritters and top with guacamole, tomato and herbs, or prosciutto and sundried tomato.
- Serve with a side salad of mixed lettuce, tomato, cucumber and vinaigrette for lunch or dinner.
APPLIANCE / FUNCTION
Miele
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