SWEET CARROT FRITTERS
One of several recipes I found in The Victory Garden Cookbook that I don't want to loose. Great for brunch, smothered with maple syrup!
Provided by Becca- B
Categories Breads
Time 25m
Yield 20 large fritters
Number Of Ingredients 12
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.
Nutrition Facts : Calories 73.5, Fat 0.8, SaturatedFat 0.3, Cholesterol 21.7, Sodium 218.5, Carbohydrate 14.3, Fiber 0.7, Sugar 3.9, Protein 2.2
SHREDDED SWEET POTATO AND CARROT FRITTERS (UKOY)
Frying ukoy the Bad Saint way is a very active process-the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
- Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
- Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F-340°F.
- Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
- Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
- Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
- Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
- Chile vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.
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
CONFETTI CARROT FRITTERS
Crispy, sweet and savory, these delicate fritters are a fun twist on the traditional fruit-filled variety. They're yummy served with a mustard dipping sauce, but our kids enjoy them with a drizzle of warm maple syrup, too.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry., In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. , In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side., For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters.
Nutrition Facts :
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