These fritters are perfect as small cocktail snacks, as a starter or as larger fritters served with a good char-grilled steak.

You will need:

2 cups grated carrots
1 cup grated pecorino cheese (or parmesan)
1 egg
1 T standard flour
1 tsp chopped rosemary
Salt and pepper to season
2-3 T olive oil for cooking

Mix all of the ingredients together being careful not to over mix it which can make the fritters tough.

Heat 1 tablespoon of the olive oil in a heavy based pan.

When it begins to shimmer drop spoonfuls of the mixture into the pan in neat rounds.

Turn after 4-5 minutes when they are well browned and cook for a further 2-3 minutes.

Don’t overcrowd the pan trying to cook too many fritters at once. Add more olive oil after each batch or as needed.

The fritters are cooked when they are firm-ish to touch.

Makes approximately 20 small or 6-8 large.