‘Make her a dame, now!’ Fans are whipped into a frenzy after Nadiya Hussain deep FRIES carrot cake on her BBC cooking show
- Great British Bake Off winner Nadiya Hussain, 33, invented ‘carrot cake pakoras’
- She featured the quirky recipe on her new BBC show Nadiya’s Family Favourites
- Foodies flocked to social media to say the idea made their mouths water
She’s renowned for her impressive cakes and using spices to bring flavour and colour to any dish.
So when former Great British Bake Off winner Nadiya Hussain, 33, combined both of these skills to create a recipe for deep fried carrot cake pakoras, her fans went wild.
Foodies on social media said watching her create the quirky deep fried spiced cakes served with a cream cheese dip on her BBC Two cooking show Nadiya’s Family Favourites on Monday night made their mouths water.
Nadiya Hussain (pictured dusting her treats with icing sugar) invented deep fried carrot cake pakoras on the third episode of her new BBC cooking show Nadiya’s Family Favourites on Monday night
The deep-fried carrot cake pakoras are essentially deep fried pieces of cake batter. Nadiya’s recipe contains raisins and walnuts, and she serves them with a chilled cream cheese dip
One Twitter user even called for the married mother-of-three, who lives in Milton Keynes with her family, to be made a dame for the invention.
The deep fried cakes, which are served hot, featured on an episode devoted to using up leftover ingredients when families believe they have ‘nothing’ in the house to eat.
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Nadiya said turning carrot cake into a crispy fried pakora – which is usually a savoury fritter that comes from the Indian subcontinent – was one of her ‘crazy middle-of-the-night ideas’.
However she says it’s a ‘fun’ way to use up leftover carrots.
Nadiya wore an orange hijab as well as a blue apron smock dress teamed with a brightly coloured floral blouse to make her carrot cake pakoras on her TV show. The former Bake Off champion, who couldn’t resist tucking into one of her treats as soon as she had finished cooking them, said she came up with the idea for the pakoras in the middle of the night
Foodies on social media were very impressed with her invention and said they were desperate to try and make it themselves
Nadiya, who said in her opinion the pakoras are ‘carrot cake improved,’ explained: ‘The best thing about these carrot cake pakoras is that there is no wait. You make, fry and eat!’
She added: ‘People deep fry chocolate bars so why not deep fry cake batter?’
Her fans on social media agreed, as Twitter was alight with messages from people praising the unique invention.
One user said they made her feel ‘hungrier than I have ever felt’ while someone else said that their son had requested them for breakfast on Tuesday morning after watching the show.
Nadiya serves her deep fried carrot cakes with a cool cream cheese dip made with butter, icing sugar, maple syrup and full fat cream cheese
Nadiya revealed how she comes up with her recipes on the show.
She said: ‘A lot of the ideas I have just come to me either in a dream about something and I think, ‘oh that might work!’
‘They don’t always work but some do and I knew it when I thought to myself ‘carrot cake pakoras – deep fried cake batter’. I kind of knew in those four words that I could make this work.’
Recipe: Nadiya’s Carrot Cake Pakoras
The pakoras have to be deep fried in very hot oil so that they turn out perfectly crispy. Nadiya says they are actually an improvement on carrot cake
For the cream cheese:
100g/3½oz full-fat cream cheese
100g/3½oz unsalted butter, softened
4 tbsp icing sugar
2 tbsp maple syrup, plus extra for drizzling
pinch mixed spice
For the pakoras:
1.5–2 litres/2½–3½ pints vegetable oil
300g/10½oz carrots (3–4 medium ones), peeled and grated
50g/1¾oz walnuts, roughly chopped
120g/4½oz self-raising flour
20g/¾oz caster sugar
1 tsp mixed spice
½ tsp salt
2 medium free-range eggs, lightly beaten
up to 1 tbsp icing sugar, for dusting
½ tsp baking powder
For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps.
Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge.
For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil.
Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Nadiya (pictured making the pakoras) says it’s best to make the cream cheese dip first as the pakoras are best eaten warm
Tip the carrots, walnuts and raisins into a mixing bowl. Mix well.
Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter.
Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium.
Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan.
Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside.
Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray.
Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip.
Tip: They’re best eaten warm so make the dip first
Recipe taken from Nadiya’s Family Favourites by Nadiya Hussain (Michael Joseph, £20).
Nadiya’s Family Favourites airs at 8pm on BBC Two on Monday nights.
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