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Delectable Carrot Fritters

Delectable Carrot Fritters

MARBALET

These are my favorite all-time fritters! I could eat these all day long. They are so delicious that this dish is sure to become a favorite request at your dinner table too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
  2. Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
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Reviews

CJFisher
16
8/30/2008

Very good! They were light, had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing.

Rhonda Brock Fuller
15
12/16/2006

My family loves carrots, but we always get tired of raw, or steamed. That was the only way I knew how to prepare them. When I found this recipe I was so excited. I had everything on hand and I made them immediately. The family ate them up and they ask for them all the time. I have to at least make them once a week. I think my son would eat them everyday if I would make them. Thanks so much for this recipe.

COURTNEYSUNSHINE
10
9/11/2006

These were perfect! I prepared them according to the directions with the exception that I didn't fry them quite as long as stated. They seemed to be cooked in half the time. I might have gotten a rather strong shallot because the amount called for in the recipe seemed a little strong. They were very easy to prepare and tasted wonderful paired with a salad and some broiled fish. Thanks for the keeper recipe!