For the fritters: 

Bunch of carrots (we used 6 medium size), grated 

6 tbsp cornflour 

1 tsp baking powder 

1 tsp paprika 

1 tsp curry powder 

3 large eggs, beaten 

Salt, pepper 

Oil for frying 

For the pesto: 

Carrot tops from one bunch, woody and yellow stalks removed and roughly chopped 60g nuts (we used hazelnuts) 

20g grana padano/parmesan 

1 garlic clove 

150ml mild olive oil 

½ lemon, juice 

6 eggs 

2 tbsp white wine or cider vinegar




Start with making the pesto. Add all the ingredients to a food processor bowl and blitz until smooth.  Taste and add more seasoning if needed. 

Add the grated carrots to a large mixing bowl. Add the cornflower, the spices, salt and pepper and  toss all together until the carrots are well coated. Add the eggs and use a spatula to combine them  with the rest.  

Warm up 3 tablespoons of oil in a big frying pan over a medium heat. Add 2 tablespoons of carrot  batter for one fritter to the pan and fry for about 4 minutes on each side. Turn the heat down if the  oil starts burning. The fritters should be golden brown and cooked all the way through. Transfer the  cooked fritters to a plate with a piece of paper towel. 

Finally, poach the eggs. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water,  crack the egg and carefully tip it into the centre of the saucepan. Turn the heat slightly down and  cook for 3-4 minutes. Lift the egg out and drain it on a piece of paper towel. Repeat with the  remaining 5 eggs. You can cook 2-3 eggs at the same time. 

Serve the fritters with carrot top pesto and poached eggs. 

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
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