Oh No! I am hooked on cream and cheese at the moment. So I am trying to find recipe that will give me an excuse to use cream and cheese. I am not concern about calories at the moment since we are fasting during the day during Ramadan. I have been wanting to make vegetables frittata. But I usually don't have all the necessary ingredients from the garden at the same time. So Nigel Slater's carrot and coriander frittata recipe from his book Tender was my first attempt at frying carrot frittata. However, instead of using coriander leaves, I use Chinese celery and it was good too.Ingredients:
a medium onion (finely slice)
a clove of garlic, crushed
150ml heavy cream
3 heaping tablespoons grated cheese, such as good strong Cheddar
a handful coursely chopped Chinese celery/coriander leaves
a heaping tablespoon all-purpose flour
Olive oil for shallow-frying
Scrub the carrots and grate them by hand using the coarse side of the grater. We sliced the carrot manually into thin strips. Transfer them to a bowl.
Mix carrots with onion, garlic and a seasoning of salt and black peppers. Stir in the heavy cream, beaten egg, grated cheese, coarsely chopped Chinese celery/coriander and the flour.
Warm a shallow layer of olive oil. Drop large dollops of the mixture into the pan, a couple at a time, and fry until lightly cooked on the bottom. Turn with a spatula and let the other side colour. They should take 3 or 4 minutes per side. The cakes are ready as soon as they are dark gold. Remove to a warm plate. A sheet of paper towel will remove any oil.
Its a bit tricky to fry it as it was a bit fragile. It was my first time so perhaps next time I will do much better. So since it is a new dish on the dining table, I wonder how it will be accepted by our dining table members. I was surprised no left-overs, and I don't even need to open my mouth and ask every member to finish it. I agree with Hearts_in_asia that fritters does not look photogenic but it tasted good.