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 :
FRIED CARROT PATTIES
A friend of mine asked for this recipe and I found this one on the Internet. They will perk up your taste buds and spark an interest in your children to eat their vegetables!
Provided by Pat Duran
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl , combine eggs,dry onion,flour, salt and pepper ; blend well. Add carrot, cheese and almonds- mix well to combine. Spoon equal amounts to make 4 patties into skillet with the butter and olive oil and fry until golden brown.
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
CARROT PATTIES
These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.
Provided by Mami J
Categories Vegetable
Time 20m
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
- Form about 16 patties and place on a tray.
- Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
- Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.
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- Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
- Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
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