CARROT SCALLION FRITTERS
Categories Side Fry Vegetarian Quick & Easy Carrot Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 fritters
Number Of Ingredients 5
Steps:
- In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to taste. In a large skillet heat 1 inch of the oil until it registers 375°F on a deep-fat thermometer, in batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes, or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as hors d' oeuvres or as a side dish.
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.
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
ZUCCHINI-SCALLION FRITTERS
If you're trying to sneak in veggies, these zucchini-scallion fritters are the way to do it-they're savory and delicious.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
- Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
- Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.
SEARED SCALLOPS, CARROT FRITTERS AND YOGHURT DRESSING
Make and share this Seared Scallops, Carrot Fritters and Yoghurt Dressing recipe from Food.com.
Provided by Ninna
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To make the carrot fritters, preheat the oven to 160degC (315degF); place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well, add the chilli, carrot, spring onion and coriander and stir to combine.
- Heat a frying pan on a medium to high heat, add the oil and heat until hot.
- Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown; drain on paper towels, cook the remaining fritter batter, adding extra oil if necessary.
- Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.
- For the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side.
- For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
- Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.
Nutrition Facts : Calories 418.3, Fat 26.4, SaturatedFat 4.2, Cholesterol 71.8, Sodium 753.7, Carbohydrate 32.6, Fiber 3.1, Sugar 5.7, Protein 14.2
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