Refrittering time

I really didn't intend this to become the Year of the Fritter, but somehow, it has been. 

And, obviously, December has become the Month of the Orange Food. So you won't be startled that I managed to follow up Confined Cookalong with some carrot fritters. I think it's the last orange stuff this week though; it's all veg-forward vegetarian this week. I've already cooked down a frightening heap of herbs into a small omelette once:

What's more, I was making carrot fritters that require ginger, as did my Confined Cookalong. That said, it's a very nice fritter, if you can get hold of fresh ginger in These Difficult Times. Home Cookery Year again - always a sound option.

Phwoar. What an ingredient shot

You will need: self-raising flour, eggs, seasoning and coriander seeds (toasted and ground if you're good): mix into a batter. Chopped coriander, spring onion, grated carrot, grated ginger: stir that into the batter. Then soft goat cheese, gently added in blobs and stirred through.

It makes a wet and unglamorous mix:

But it's a very easy one to cook - a tablespoon of mix at a time, hot oil, 2 mins a side.

The Fairy Liquid is back in shot. But it's very lovely frittering

Served with salad, and some seasoned plain yoghurt, it's fantastic.