Smokey Carrot Fritters

Peel and finely grate the carrot into a bowl. Add the cheese, garlic granules, black pepper, flour, and baking powder, then mix well. Crack in the egg, pour in the milk, and stir until the mixture is smooth, with no clumps of flour and the carrot evenly distributed.

Heat a large, heavy-bottomed non-stick frying pan over a low heat and add a drizzle of oil.

Spoon a heaped tablespoon of batter into the pan and use the back of the spoon to shape it into a rough circle about 1cm thick. Repeat, leaving about an inch of space between each fritter.

Cook for 2–3 minutes, then flip and gently press down with a spatula to flatten slightly. Cook for another 2–3 minutes until the fritters are golden on the outside, feel bouncy to the touch, and no raw batter seeps out when pressed.

Transfer to a plate and repeat with the remaining batter. If the pan becomes too hot and the outsides start browning too quickly, reduce the heat for the second batch.

Serve with veg or salad sticks and Yeo yogurt for dipping. For children under 2, slice into finger-sized strips.