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 Apr 2008
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* 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?

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Carrot fritters

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“The preparation was a little complicated and time-consuming, but the end result was well worth it – the fritters were absolutely delicious! They were devoured with relish by all, especially our young daughter.”

Brian and Justine, parents of Austin, 10, and Mia-Rose, 2

Words: Suzannah Olivier. Photography: Clive Sherlock. Styling: Nicole Herft

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