Carrot and Swede Fritters with Coriander and Lime Chutney

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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8 oz carrots, peeled (about 2 large carrots)
8 oz swede, peeled and halved (about one small swede)
4 oz sweet potato, peeled
2 Tbsp finely chopped red onion
1 Tbsp finely chopped coriander stalks
1 tsp lime zest
1 tsp minced ginger
1 Tbsp lime juice
2 green or yellow hungarianchiles, finely chopped
5 Tbsp plain flour
3 Tbsp chickpea flour
2 Tbsp fine cornmeal
1 tsp cornflour
1/2 tsp toasted cumin seeds
Pinch of baking soda
1 tsp salt
Oil to shallow fry

For the Chutney:
about 3 oz coriander including stalks
4 hot green chiles
Juice and zest of 1 lime
1 1/2 tsp sugar
1/2 tsp salt
1 clove garlic


Place the whole carrots, halved swede and sweet potato in a pan and cover with boiling water from the kettle. Bring to a boil and simmer for 6 minutes. Drain and shock the vegetables in a bowl of iced water.

Grate the vegetables and squeeze all the water out of them (this is very important as your mixture cannot be runny).

Combine the grated vegetables with all of the ingredients for the fritters and bring together with your hands.

Form small fritters with the mixture and place on a cling film lined baking tray. Dust with some fine cornmeal, cover and place in the freezer for 30 minutes.

Heat about 1cm of oil in a frying pan. Place in a few fritters at a time, trying not to move them around too much. When lightly golden on one side, flip and cook the other side. Use the back of a fork to very gently press and flatten them to create craggy edges which will crisp up. When golden on the other side, place the fritters on a baking tray and put them in a preheated oven at 180°C for 15-20 minutes to cook through.

Serve with a coriander and lime chutney and a wedge of lime.

Blend all of the ingredients in a food processor to create a fine puree. If you don’t have a food processor (I don’t have one), use a pestle and mortar and some elbow grease to pound it all to a pulp.

Makes 10-12 fritters.