Carrot Ginger Vegetable Fritters

I make fritters out of multiple vegetables! Zucchini, corn, butternut squash, sweet and regular potatoes, cauliflower, broccoli, spinach, carrots, and the list goes on. This recipe is HOW to make them with about any and all creativity you can muster. They are wonderful as a side dish, entree, appetizer, or a topper for a warm sandwich or hoagie!
Carrot Ginger Fritters | Dishin' With Darla

I love making fritters because it’s such a great way to use less than fresh vegetables. 

Fritters are basically the vegetables shredded, except corn, a batter and a large skillet to fry them up like pancakes.

Serve as a side dish to any meat, chicken or seafood. Less carbs than potatoes, rice or pasta, and gives you a side that tastes like a heavy starch.

Other varieties

  • Zucchini, corn, butternut squash, carrots, sweet and regular potatoes
  • For harder vegetables, do this before processing 
    • Lightly parboil, steam cauliflower, broccoli, spinach
    • Squeeze out all water
  • Onions can be added to pretty much any fritter
  • Shredded spinach is nice as an added vegetable with zucchini or butternut squash
  • Too many vegetables will result in a fritter that won’t stay together
  • Fresh or dried herbs work just fine. Dill, basil, cinnamon, allspice, ground clove or nutmeg all work with vegetables
  • Fresh garlic is awesome in any fritter recipe
  • Parmesan and other hard cheeses work with most vegetables
  • Cheddar is great for corn, zucchini, and cauliflower fritters

Carrot Ginger Vegetable Fritters

I make fritters out of multiple vegetables! Zucchini, corn, butternut squash, sweet and regular potatoes, cauliflower, broccoli, spinach, carrots, and the list goes on. This recipe is HOW to make them with about any and all creativity you can muster. They are wonderful as a side dish, entree, appetizer, or a topper for a warm sandwich or hoagie!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: German
Servings: 4 fritters

Ingredients

Batter (for 2 cups of shredded vegetables)

  • 2 extra-large eggs
  • 2/3 c flour
  • 2 T oil
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 c cheese (if using)

Vegetables and Seasoning (dependant on fritter variety you choose)

  • 2 c shredded carrot
  • ½ c shredded sweet onion
  • 1 t dill weed
  • ½ t ground ginger
  • 1 T hot Chinese mustard

Oil for Frying

  • 1/2 c approximately. Should cover about ⅔ of the bottom of the skillet
  • If cooking in batches add more for the second batch. Make sure to get the new oil hot again before putting in the fritter

Instructions

  • Shred carrots (or other veggies) raw
  • Lightly salt shredded vegetables and let sit 10 minutes before you squeeze out the water
  • The less water the MORE crispy brown your fritter will be
  • Squeeze out water after veggie shredded in a kitchen towel – much as you can
  • Oil has to be very hot but not quite 350 degrees. Oils should only cover about half the pan.
  • Fritters cook up in about 2 minutes on each side and are done once they are nice and brown
  • Remove when firm to the touch and place on paper towels temporarily to remove excess oil.
  • Serve immediately and ENJOY!

Notes

  • Batter should be thicker than pancake batter
  • Non-stick skillet best
  • Hot oil can splatter. Flip low and slow. Or get a utensil like a tablespoon to place on the uncooked side, spatula on the underside to flip to reduce splatter.

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