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
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
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.