Winter root vegetable fritters

  • 1.5kgs of peeled thinly sliced matchstick shaped mixed root vegetables (Butternut, celeriac, carrots, sweet potatoes)
  • 500g thinly sliced peeled red onions
  • 250g ground cumin
  • 250g fresh peeled grated ginger
  • 200g chopped deseeded red chillies
  • 300g chopped coriander
  • 300g chopped parsley
  • 200g salt
  • 500g gram (chickpea) flour

Root vegetable fritter

Mix together vegetables, cumin, ginger, chillies, coriander, parsley and salt, and leave to macerate for 2 hoursAfter 2 hours just before service, stir in the gram flour

Deep fry in rapeseed oil 190°C in batches of 5 to 6 fritters per person, using a heaped tablespoon (20g) per fritter.

Serve piping hot with whipped tarator dip or in-house made sweet chilli dipping sauce