Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 2-1/2 cups finely chopped carrots

  3. 1/4 cup all-purpose flour

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 2 eggs, separated

  7. 3 tablespoons milk

  8. 2 tablespoons finely chopped onion

  9. 2 tablespoons minced fresh parsley

  10. Oil for deep-fat frying


  12. 1 tablespoon minced fresh parsley

  13. 1 tablespoon red wine vinegar

  14. 1 tablespoon Dijon mustard

  15. 1 teaspoon finely chopped green onion

  16. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

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


Send feedback