Crispy Potato and Carrot Fritters

Let's start by making the batter. In a medium-sized bowl, pour in the flour and about half of the milk. Whisk this together until you have a completely smooth, thick paste with no lumps.

Now, pour in the rest of the milk and crack in the egg. Add the fresh thyme leaves and a good pinch of salt and pepper. Whisk everything together until the batter is smooth and well-combined.

Time for the vegetables. Add the coarsely grated potatoes and carrot directly into the bowl with the batter. Use a spoon or spatula to stir everything together, making sure all the potato and carrot shreds are evenly coated.

To keep the first batch of fritters warm while you cook the rest, place an oven-safe plate or a baking sheet in your oven and set the temperature to its lowest setting (around 100°C / 210°F).

Place a large frying pan or skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering hot, spoon in portions of the mixture to form fritters about 7cm (around 3 inches) wide. You should be able to fit about 2 at a time. Gently press down on each one with the back of your spoon to flatten it slightly.

Fry the fritters for about 2 minutes on the first side, until they are a deep golden brown and crispy on the bottom. Carefully flip them over and cook for another 2 minutes on the other side until equally crispy.

Once cooked, transfer the crispy fritters to the plate in the warm oven. Repeat the frying process with the remaining batter, adding a little more oil to the pan if needed. Serve them all together while they're still hot and crispy!