Confetti Carrot Fritters Recipe

Confetti Carrot Fritters Recipe
Confetti Carrot Fritters Recipe photo by Taste of Home
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Confetti Carrot Fritters Recipe

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Crispy, sweet and savory, these delicate fritters are a fun twist on the traditional fruit-filled variety. They're yummy served with a mustard dipping sauce, but our kids enjoy them with a drizzle of warm maple syrup, too.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups water
  • 2-1/2 cups finely chopped carrots
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, separated
  • 3 tablespoons milk
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • Oil for deep-fat frying
  • MUSTARD SAUCE:
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely chopped green onion
  • 1/4 cup olive oil

Directions

In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry.
In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.
For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters. Yield: 9 servings.
Originally published as Confetti Carrot Fritters in Country Woman September/October 2001, p31

  • 6 cups water
  • 2-1/2 cups finely chopped carrots
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, separated
  • 3 tablespoons milk
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • Oil for deep-fat frying
  • MUSTARD SAUCE:
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely chopped green onion
  • 1/4 cup olive oil
  1. In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry.
  2. In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.
  3. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
  4. In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.
  5. For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters. Yield: 9 servings.
Originally published as Confetti Carrot Fritters in Country Woman September/October 2001, p31

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