Carrot and kimchi fritters

I had a few carrots that needed using up. I combined them with some good-gut kimchi and made these delicious little fritters. I teamed them up with some refreshing yoghurt and a crisp salad for a very impromptu, yet utterly delicious, dinner.

Makes 21

4 (400g) carrots, peeled and coarsely grated

70g kimchi, roughly chopped

3 spring onions, finely chopped

40g coriander

1 Tbsp fresh ginger, finely grated

¼ tsp Chinese five spice

1 tsp sesame seeds

1 egg

½ -¾ tsp salt

150g flour

Cold water

Vegetable oil for frying


Combine the grated carrots, kimchi, spring onions and coriander in a large bowl. Mix to combine.

Add the grated ginger, five spice and sesame seeds and mix through.

Lightly beat the egg and add to the mix, add the salt and flour and stir gently to combine. You are wanting the batter not to be too dry. This will depend on the quality of the carrots as some are juicy and some are not. If the batter is a little too dry, add 1-2 tablespoons of cold water or add enough water so that the batter holds together but is not heavy and dry-looking..

In a deep-sided medium fry pan or saucepan add enough oil to come up to about 5 cm deep. Heat the oil until it gets to about 160degC or when you add a little batter to the oil it should bubble instantly.

I used a tablespoon-sized spoon to form the fritters. Scoop the batter and carefully place into the hot oil. You will need to cook these in batches as you don’t want to overload the pan.

They take about 3 minutes and will become golden brown. Drain on kitchen paper and repeat until all the batter is used up.

These fritters are great with a dipping sauce if you are wanting a snack or as i did i served them with natural yoghurt and lemon.