Carrot Fritters With Yoghurt Dressing Food

CARROT FRITTERS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.

SEARED SCALLOPS, CARROT FRITTERS AND YOGHURT DRESSING

Steps:

• To make the carrot fritters, preheat the oven to 160degC (315degF); place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well, add the chilli, carrot, spring onion and coriander and stir to combine.
• Heat a frying pan on a medium to high heat, add the oil and heat until hot.
• Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown; drain on paper towels, cook the remaining fritter batter, adding extra oil if necessary.
• Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.
• For the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side.
• For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
• Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.