CARROT FRITTERS
Crispy and mild-flavored, this fun finger food always gets snatched up quickly. If there are any leftovers, they reheat well for a snack the next day.
Provided by Taste of Home
Time 30m
Yield 20 fritters.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 318mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT ZUCCHINI FRITTERS
I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.
Number Of Ingredients 18
Steps:
- In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts :
CARROT FRITTERS
for my excess in carrots i always seem to have. For a non-spicy version, substitute dill for coriander and do not include spices.
Provided by Sonya01
Categories Vegetable
Time 35m
Yield 18 Fritters
Number Of Ingredients 8
Steps:
- Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl. Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
- Heat oil or ghee in a large non-stick frying pan over medium heat. Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down. Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel. Repeat in 5 more batches with remaining carrot mixture, reheating pan between batches (you will have about 18 fritters).
- Place fritters on a platter and serve with the coconut sambal, cucumber pickle and bought mango chutney.
Nutrition Facts : Calories 8.2, Fat 0.1, Sodium 9.3, Carbohydrate 1.3, Fiber 0.3, Sugar 0.5, Protein 0.5
DELECTABLE CARROT FRITTERS
These are my favorite all-time fritters! I could eat these all day long. They are so delicious that this dish is sure to become a favorite request at your dinner table too!
Provided by MARBALET
Categories Side Dish Vegetables Carrots
Yield 20
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
- Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 18.4 g, Cholesterol 24.8 mg, Fat 6.1 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 454.8 mg, Sugar 2.7 g
CARROT FRITTERS
Make and share this Carrot Fritters recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg substitute and flour. Stir in the carrots, scallions, parsley and tarragon.
- In a separate bowl, whip the egg whites until stiff. Fold into carrot mixture.
- Heat the oil on a nonstick griddle.
- Drop ¼ cup mounds of batter onto the hot griddle. Flatten a bit with the back of a spatula.
- Fry on both sides until golden brown.
Nutrition Facts : Calories 65.1, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.2, Sodium 95.6, Carbohydrate 7.8, Fiber 1.9, Sugar 2.9, Protein 4.6
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
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EASY CARROT FRITTERS | VEGETARIAN | DELICIOUS EVERYDAY
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4.6/5 (11)Total Time 30 minsCategory Appetizer, Side DishCalories 198 per serving
- Combine the carrot, spring onion, ground cumin, ground coriander, fresh coriander, salt and garlic in a bowl and mix to combine. Add the beaten eggs and flour and mix until just combined.
- Heat the oil in a large frying pan over a medium to high heat and add spoonfuls of the mixture and use a spatula to flatten the mixture into discs. Cook until golden on each side, roughly 2 minutes, before draining on paper towel and placing in a warm oven to keep warm while you cook the remaining fritters.
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