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Turmeric Carrot and Apricot Fritters

This is an adaptation of the classic zucchini and feta fritters (or mücver in Turkish). Many Turkish recipes love to add dried fruits and nuts and in this case, the apricot provides a welcome but subtle sweetness and the pine nuts bring a creamy but crunchy texture.

Makes 12



6 carrots, grated

3 spring onions, finely sliced

50g dried apricots, roughly chopped

30g pine nuts, toasted

2 cloves of garlic, minced

1 fresh red chilli, finely chopped

1 tsp turmeric

Handful of fresh mint, chopped

1 egg, beaten

50g plain flour

Salt and pepper to season

Vegetable oil


100g feta cheese

50g cream cheese

1/2 lemon, zested

2 tsp sumac


1. Coarsely grate the carrots and squeeze as much water as you can out of them. Combine all the ingredients, apart from the vegetable oil, until you can form them into flat patties and they hold their shape. You may need to add a little more flour depending on the consistency.

2. Heat a deep deep fat fryer to 180C and carefully lower the patties into the oil. Leave to cook without touching for a few minutes until golden brown and crispy. If using a frying pan, fill the base up to 2cm with oil and heat until almost smoking. Spoon the mix into the pan, flattening them down into disc shapes. Be careful not to overcrowd the pan, cooking them in batches if need. Flip them over to brown on each side. Carefully remove with a slotted spoon onto a plate lined with kitchen paper. If preparing in advance, leave on a wire rack in a warm oven to stay crispy.

3. Break up the feta and cream cheese in a bowl, creaming together until smooth. Stir through the lemon zest and season with salt and pepper. Sprinkle the sumac on top and serve with the warm fritters.

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