Delicious carrot fritters
A nutritious treat for the whole family — serve at teatime with raw vegetables and dips or as Sunday roast side dish
Published 01 April 2008
* Makes 20
What do I need?
- 350g carrots, peeled and grated
- 1 small onion, finely chopped
- 2 eggs
- 125g plain flour
- ¼ tsp paprika
- 1 tbsp chopped fresh parsley
- Light olive oil or vegetable oil
How do I make them?
- Place the carrot and onion in a sieve over a pan of boiling water and cover with a lid to steam (not boil), or use a steamer. Steam for 5-10 minutes, until vegetables are tender.
- Separate the egg yolks from the whites. Beat the yolks in a bowl with two tablespoons of water. Add the flour and paprika to the yolks and beat until smooth.
- Beat the egg whites in another large bowl with a beater until just stiff. Into this egg white mixture, fold the flour mixture, the carrot and onion mixture and the parsley.
- Heat a little oil in a frying pan. Drop in a few heaped tablespoons of the mixture and fry until golden, then flip over and cook on the other side. (Don’t make the fritters too big and only fry a few at a time, repeating with the remaining batter.) Serve hot.
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Suzannah Olivier
Suzannah is a nutritionist, author on healthy eating and mum of one
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Words: Suzannah Olivier. Photography: Clive Sherlock. Styling: Nicole Herft
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