Growing up my mom used to make just about anything into fritters, including any kind of veggie she had a bit too much of. This was variable year-to-year and month-to-month since of course back then it was common for people to have gardens every year.
There’s no better way to sneak in some veggies than to make some fritters and these carrot fritter do not disappoint. If you haven’t been growing you own then by all means use the bagged, shredded carrots that come in salad fixins area of the grocery store.
These tasty fritters are fresh and zesty with a bit of ground coriander seed in them. They also get a lot fresh flavor from some chopped green onion and some fresh parsley. If you didn’t have green onions you could use a bit of a white or red onion, but to me the parsley is an integral part of this recipe that should not be substituted.
Once you have everything mixed up you just need to fry these fritters up. I find that a lower heat helps to cook them all the way through before the outsides get too dark.
To go with these fritters is a garlic aioli to dip them into. It takes these fritters from good to great if you ask me. There’s some fresh lemon juice in the aioli as well, for even more of a bright flavor.
If you love carrots or if you just love fritters then these carrot fritters will make zesty side to your dinner.
Carrot Fritters
Diet: Vegetarian
For the fritters:
- 4-5 carrots peeled and coarsely grated (or 10 oz shredded carrots)
- 5 green onions onions, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, plus extra for seasoning
- 2 cloves garlic, minced
- 1 egg, beaten
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1 cup vegetable oil
For the aioli:
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
- In large bowl combine carrots, green onion, cumin, coriander, onion powder, parsley, salt, pepper, and garlic. Stir egg, milk, and flour together in another bowl and mix until just combined. Fold carrot mixture into batter.
- Heat 1 teaspoon oil over medium heat in skillet. Form carrot mixture into small flatten patties about 3" across. Carefully place fritters into hot oil and cook for 2 minutes on each side or until golden brown. Work in batches if needed. Place on paper towel-lined platter or baking sheet to drain.
- While fritters are draining combine all ingredients for aioli in small bowl.
- Sprinkle fritters with more salt if desired. Serve fritters while still hot with aioli to dip into.
Recipe adapted from Delicious Everyday.