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!
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.