Rarely do you see carrots fried, so here I’ve combined them with halloumi to make these crispy little balls – perfect with drinks or as part of a feast. Probably one of the best things to have ever happened to the humble carrot.
- Vegetable oil, for frying
- 2 large carrots, peeled and coarsely grated
- 250g halloumi cheese, coarsely grated
- 1 large egg
- 1 small packet (about 30g) of dill, finely chopped
- 4 tbsp plain flour
- 2 tsp cumin seeds 1 tsp paprika
- Maldon sea salt flakes and freshly ground black pepper
- Salad leaves, to serve
- Pour enough vegetable oil into a large saucepan to fill to a depth of 5cm. Heat the oil over a medium-high heat and bring to frying temperature (add a pinch of the mixture: if it sizzles, the oil is hot enough).
- Line a plate with a double layer of kitchen paper.
- Put the grated carrot and halloumi, along with the remaining ingredients, into a mixing bowl and season well with black pepper and just a little salt. Now work the mixture with your hands to combine it well.
- When the oil is ready for deep-frying, take a tablespoon of the mixture and roll it into a ball that would fit perfectly into the tablespoon measure. Repeat with the remaining mixture. Carefully lower the balls into the hot oil and fry in batches for two to three minutes, until deep golden brown.
- Remove with a slotted spoon and transfer to the paper-lined plate to drain. Serve hot with salad leaves.
Bazaar by Sabrina Ghayour is published by Octopus (£26). Order for £XX from books.telegraph.co.uk or call 0844 871 1514