Farmhouse Carrot Fritters

Farmhouse Carrot Fritters

Crispy, crunchy and very carroty, these lightly fried fritters are a variation of Chef Elizabeth Winslow’s, of Farmhouse Delivery in Austin. They remind me a lot of potato latkes, without the potato. Try substituting your favorite herb or using a mix of carrot and sweet potato.

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Farmhouse Carrot Fritters


Adapted from Farmhouse Delivery.

Yield: 8 to 10 fritters

Cook Time: 30 minutes, including prep

Ingredients:

  • 3 large carrots, grated (about 2 cups)
  • 1/2 medium onion, grated
  • 1/2 cup shredded cheddar cheese
  • 1/8 cup all-purpose flour
  • 1 egg
  • 1/4 cup packed, chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Grapeseed oil, for frying
  • Sour cream, for serving

Directions:

  1. Combine all ingredients except sour cream and oil in a medium mixing bowl; stir until well mixed.
  2. Heat a shallow layer of oil about ¼-inch deep in a frying pan over high. Once oil begins to quiver, form a ping-pong to lime-sized ball of the fritter mixture between your hands; squeeze out any excess liquid. Carefully drop into the oil and use the back of a spatula to flatten slightly.
  3. Fry about 2 minutes per side, until golden brown in the center and very brown and crispy on the edges. Remove to a paper towel-lined plate or cooking sheet to drain before serving.
  4. Top with cool sour cream.