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Let's Make Carrot and Butternut Fritters!

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Itamar Srulovich and Sarit Packer are a husband-and-wife Israeli team currently living in London and wowing the world with their delicious recipes. These carrot and butternut fritters are a vegetarian treat that is featured in the couple's cookbook, Honey & Co: Food from the Middle East:


  • 1 large carrot, peeled, about 150g (5oz)
  • 1 medium potato, peeled, about 150g (5oz)
  • ¼ butternut squash, peeled and deseeded, about 150g (5oz)
  • ½ onion, peeled, about 60g (2½ oz)
  • 1 tsp salt
  • 2 eggs
  • 6 sprigs of tarragon, picked and roughly chopped
  • ¼ tsp freshly ground black pepper
  • ½ tsp ground cardamom pods
  • 3 tbsp wholemeal flour
  • ½ tsp baking powder
  • Vegetable oil for frying
    For the chive sour cream
  • 170ml tub of sour cream
  • ½ bunch of chives, chopped finely
  • 1 tsp lemon juice
  • 1 tbsp mayonnaise
  • Freshly ground black pepper


Grate all the vegetables on a coarse grater (or use a food processor) and place in a sieve over a bowl. Sprinkle with ½ tsp salt and mix lightly. Allow to sit for at least 30 min at room temperature to draw out the excess water.

Place the eggs, tarragon, remaining ½ tsp salt, pepper, ground cardamom, flour and baking powder in a bowl. Squeeze out whatever liquid you can from the vegetables, add them to the bowl and mix vigorously to combine.

Heat about 2 cm of oil in a frying pan, and line a plate with some absorbent kitchen paper. Scoop little spoonfuls of the batter into the oil and fry for about a minute until they start to crisp up. Flip the fritters carefully and fry on the other side for another minute or so till crisp. Remove to the lined plate to absorb the excess oil. Repeat until you have used up all the batter.

Mix all the chive sour cream ingredients together (I wouldn’t add any salt, as chives have a natural saltiness) and serve with the fritters.

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