Confetti Carrot Fritters Recipes

DELECTABLE CARROT FRITTERS

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.

CARROT FRITTERS

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.

SWEET CARROT FRITTERS

Steps:

• Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
• In a large bowl beat the eggs.
• Add the sugar, followed by the milk and vanilla.
• Gradually stir in the flour mixture.
• Stir in the carrots.
• Heat oil over medium / high heat until hot.
• Drop the batter by heaping spoonfuls, turning the fritter to brown on all sides.
• Drain on paper towel then dust with the confectioners' sugar.

CARROT CORN FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
• Drain the carrots and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large skillet over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

CARROT FRITTERS

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.