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Carrot Fritters

Mexican.Chef's picture
Ingredients
  Carrots 1⁄2 Pound, cut up
  Chopped onion 2 Tablespoon
  Water 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Egg 1 , beaten
  Fat 2 Cup (32 tbs) (For Deep Frying)
Directions

In small covered saucepan cook carrots and onion in water about 25 minutes or till tender.
Drain, reserving 1/2 cup cooking liquid.
Finely chop carrots.
Toss parsley with cooked vegetables and set aside.
In mixing bowl stir together flour, baking powder, and salt; add egg and reserved liquid.
Stir just till moistened; fold in vegetables.
Carefully drop batter by rounded tablespoons into 2 to 3 tablespoons hot fat; cook about 2 minutes on each side or till golden.
Drain.

Recipe Summary

Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Carrot

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