Make it easy with Marcus Wareing: Carrot fritters with pickle juice emulsion

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing

I’m sure you all have a jar of pickles in the fridge which is 90 per cent pickle juice and 10 per cent pickle. 

Rather than throwing the juice down the sink, here it is used to create a sauce for fritters.

Celebrity chef Marcus Wareing shares his recipe for delicious carrot fritters with pickle juice emulsion

Celebrity chef Marcus Wareing shares his recipe for delicious carrot fritters with pickle juice emulsion

Serves 4

  • 1kg (2lb 4oz) carrots, peeled
  • Sea salt and freshly ground black pepper

For the fritters

  • ½tsp table salt
  • 4 spring onions, trimmed and thinly sliced
  •  ½tsp caraway seeds, finely crushed
  • 2tbsp olive oil
  • 6tbsp plain flour
  • ½tsp baking powder
  • Vegetable oil, for frying

For the pickle juice emulsion

  • 50ml (2fl oz) pickle juice from a jar, strained
  • 30g (1oz) butter, cubed

For the carrot salad

  • ½ a bunch of coriander, leaves chopped
  • 2tbsp chopped toasted almonds
  • 1tsp wholegrain mustard

Set aside 1 large carrot and coarsely grate the rest. Place them in a colander, sprinkle with the ½tsp table salt and leave for 10 minutes. Thinly slice (using a peeler) or spiralise the remaining carrot and set aside.

Squeeze out and reserve the juice from the grated carrots, then place the carrots in a bowl. Add half the spring onions, all the caraway seeds, eggs and olive oil. Mix, and add a grind of pepper. Combine the flour and baking powder and fold into the wet ingredients.

Put enough vegetable oil into a non-stick frying pan to cover the base. Place over medium heat. When hot, put a spoonful of the fritter mix in the pan. Brown on each side then taste and add more salt if needed.

Add heaped tablespoons of the mixture to the pan, pressing down with the back of a spoon until about 5mm thick. Fry for 4-5 minutes a side, until browned a little, crisp on the edges and cooked through. Repeat with the rest of the fritter mix. Drain on kitchen paper and keep warm.

Place the pickle juice in a small pan and bring to a simmer. Add the butter, cube by cube, and swirl the pan until the butter has combined with the pickle juice to create a silky sauce. 

Mix the sliced or spiralised carrot with the coriander, almonds and remaining spring onions, and season with salt. Mix the reserved carrot juice with the mustard and fold through the salad. Serve the warm fritters with a small spoonful of the sauce and the carrot salad.

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