A warm, autumnal, spiced twist on a fan-favourite breakfast option - the golden Carrot Cake Fritters topped with the iconic choc-hazelnut goodness of Nutella are the ultimate Easter-flavoured treat.
Ingredients
250g carrots, peeled and finely grated
2 eggs
80g brown sugar
60ml milk
40g unsalted butter, melted
1 teaspoon vanilla extract
120g plain flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
60g pecans, finely chopped
Neutral oil, for frying
Icing sugar, to dust
15g Nutella, per serve
Method
Place the grated carrots in a clean tea towel and squeeze firmly to remove excess moisture. They should be damp rather than wet.
Whisk the eggs, brown sugar, milk, melted butter and vanilla until smooth then stir in the carrots.
In a separate bowl, whisk together the flour, baking powder, spices and salt. Fold the dry ingredients into the carrot mixture until just combined, then fold through the nuts.
Heat a shallow layer of oil in a heavy-based frypan over medium heat. Spoon heaped 2-tablespoons of batter into the pan, flattening slightly. Cook for 2-3 minutes per side until deep golden and cooked through, adjusting the heat so they colour evenly without burning.
Drain briefly on paper towel, lightly dust with icing sugar and serve with Nutella spooned over the top.
