Turkish Carrot Fritters | Pan-Fried Grated Carrot Meze

Peel and grate the carrots using the large holes of a box grater; finely grated carrots turn to purée and lose the fritters’ shredded texture. Salt the grated carrots and toss by hand. After 3–4 minutes, squeeze them by the handful to remove the liquid. It is normal to get about one 100 ml measure of liquid.

Put the squeezed carrots in a bowl and add the eggs, finely chopped scallions, dill, cumin, and black pepper. Sift in the flour and mix with a spoon. The batter is ready when it holds its shape in your hand and does not run between your fingers.

Heat the oil to 170°C / 340°F. Spoon portions of batter into the pan and flatten them with the back of the spoon. Because of the carrots’ natural sugars, they brown faster than zucchini fritters; the first side should be deep golden in about 2 minutes. Flip when the edges darken and cook the second side for the same amount of time.

Lift the fritters out with a slotted spoon and arrange them in a single layer on paper towels; stacking them will trap steam and soften the undersides. Serve warm with strained yogurt. They can sit at room temperature, but do not serve them cold, as refrigeration makes them firm.