From José Andrés’ new “Zaytinya” cookbook, carrot fritters with pistachio sauce demonstrate the vibrancy of Eastern Mediterranean cooking.
For a chef who owns dozens of restaurants in multiple cities, José Andrés venerates nothing more than home cooking. “We give too much value to chefs and restaurants for being influential,” he told me in a Zoom conversation. “I could be arguing against myself here, but the most influential cooking is what’s happening in the homes. That is really the cooking of a nation.” He’s not just talk.
The fritters are particularly well suited to the air fryer; see Variations for instructions. To make this vegan, use liquid egg replacer instead of the egg; for gluten-free, use gluten-free panko. Don't have dried apricots? Try prunes. The pistachio sauce can be made and refrigerated for up to 3 days before serving with the fritters. The balls of carrot mixture can be refrigerated for up to 3 days before frying. Bring both to room temperature before frying the fritters.
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