Carrot, Turmeric & Sea Salt / Carrot Pulp Harissa Fritters
The house juice — cheap, bright, endlessly repeatable — and the pulp fritter that turns a Tuesday press into supper.
First Press Makes 500 ml
Carrot, Turmeric & Sea Salt
To press
Carrots, scrubbed 700 g
Fresh turmeric 20 g
Orange 1
Flaky sea salt a pinch
Method
01 Carrots and turmeric together; the orange goes through last to lift it.
02 Salt at the glass, never in the machine.
03 Keep the pulp — it is the driest, sweetest basket you will get.
Second Press Twelve fritters
Carrot Pulp Harissa Fritters
2
Cups pulp yielded
Short of it? Bank & freeze — flat, dated, three months.
They crisp best in a shallow pan of oil, not a deep one.
To fry
Carrot pulp, from the press 2 c
Chickpea flour 120 g
Rose harissa 2 tbsp
Egg 1
Method
01 Fork the pulp loose, then bind with the flour, harissa and egg.
02 Rest ten minutes so the chickpea flour drinks the moisture.
03 Fry in shallow oil, three minutes a side, until the edges lace and darken.
2
Cups pulp yielded
Short of it? Bank & freeze — flat, dated, three months.
The Cook's Note Three questions, asked once
Did you press this one?
One tap. Nothing else is asked until you have actually cooked it.
Would you press it again?
The recipe says 2 cups of pulp. Yours?
Machines differ more than recipes do. This is the one number we cannot test our way to.
197 cooks have pressed this
74% would press it again
1.9 cups · median real yield
Holding at 2 cups since March