Did you know that purple is the original colour for carrots before the orange variety emerged in The Netherlands and became the new household favourite colour? Now you do! They taste just like orange carrots when raw, however when cooked, I think they also taste a little like sweet potato. Careful, their beautiful dark purple colour can stain your hands like beetroot, so wear gloves when squeezing out excess moisture. Enjoy these fritters dolloped with sour cream, or stacked and topped with a fried egg for a more substantial meal.
- Recipe by Christie Connelly
- Serves 12
- Prep Time 10 minutes
- Cooking Time 15 minutes
- 2 purple carrots (300g)
- 1 orange carrot (150g)
- 1/4 cup (40g) plain, all purpose flour
- 2 eggs
- 1/2 cup (125ml) Vitasoy Soy Milky Lite
- 1 tablespoon mint, finely chopped
- Vegetable oil, for shallow frying
- Sour cream, optional
- Wash and scrub the carrots well, but you don't have to peel them. Grate coarsely and then squeeze as much moisture out as you can. You might like to wear gloves as the purple carrot flesh can stain your hands. Place grated carrots into a large mixing bowl.
- In a separate bowl whisk together the flour, eggs and soymilk. Season with lots of freshly ground black pepper and a little salt. Pour the mixture over the carrots then add the mint and mix well.
- Heat 1/2cm-1cm deep of vegetable oil in a large, deep, heavy based frying pan. When hot, drop tablespoons of the mixture into the pan and flatten slightly. Don't crowd the pan, just do 3 or 4 at a time. Cook for 3 minutes on one side then gently flip and cook for 1-2 minutes more on the other side.
- Remove and drain on an oven tray lined with paper towels. Keep warm in a low oven while you cook the rest. Serve hot or at room temperature with a dollop of sour cream, if you like. They are also good stacked and topped with a soft fried egg.