For a richer flavor, try browning the shallots in a little butter before adding them to the batter. If you don't have Bearnaise sauce, a creamy garlic aioli or even a simple ranch dressing works well. Make sure your oil temperature is consistent for even cooking. If the oil is too cool, the fritters will be greasy; if it's too hot, they'll burn on the outside before cooking through. Feel free to add other herbs and spices to customize the flavor – a pinch of nutmeg or a dash of cayenne pepper can add a lovely warmth.
Delectable Carrot Fritters
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING20 People
-
VIEWS45
Golden and crisp, these carrot fritters are a delightful dance of savory and subtly sweet. A perfect appetizer or side, they're sure to vanish quickly from any plate.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol25 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat3 g
-
Sodium455 mg
-
Sugar3 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large bowl, whisk together the sifted flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme until just combined. (5 minutes)
02 Step
Recipe View Gently fold in the grated carrots, being careful not to overmix, which can result in tough fritters. (2 minutes)
03 Step
Recipe View Cover the bowl and refrigerate the batter for at least 3 hours to allow the flavors to meld and the batter to relax. (180 minutes)
04 Step
Recipe View Heat the vegetable oil in a deep fat fryer or large, heavy-bottomed pot to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
05 Step
Recipe View Carefully drop heaping tablespoonfuls of the batter into the hot oil, being careful not to overcrowd the fryer. Fry in batches. (2 minutes per batch)
06 Step
Recipe View Fry the fritters until they are golden brown and cooked through, about 10 to 12 minutes per batch, flipping them occasionally for even browning. (12 minutes per batch)
07 Step
Recipe View Remove the fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. (2 minutes)
08 Step
Recipe View Serve the carrot fritters immediately while they are hot and crisp, accompanied by Bearnaise sauce for dipping. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Pauline Marks
Jul 1, 2025These were surprisingly good! My kids loved them, and they usually turn their noses up at anything with carrots.
Cristina Cormier
Mar 17, 2025The batter was easy to make, and the fritters fried up beautifully. The Bearnaise sauce is a must!
Antonina Hoppefarrell
Jan 30, 2025I found that chilling the batter overnight made the fritters even better. The flavors really had a chance to meld.
Mittie Kovacek
Jan 11, 2025I added a little grated Parmesan cheese to the batter, and it gave them a nice savory kick.