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Fast and tasty
Carrot pancakes

Carrot Fritters

A tasty, wholesome breakfast from the simplest ingredients! Carrot fritters are quick and easy to make, and they come out golden, pretty, and delicious. You'll find everything you need for them in any fridge — the ingredients are cheap and easy to come by. Plus, it's a wonderful way to get healthy carrots into your kids!

Maria

Recipe author

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Composition / ingredients

Servings:

Carrots

200

Flour

Egg

Sugar

Baking powder

0.2

Vegetable oil (for frying)

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 38 % 12 g

Carbohydrates 47 % 15 g

183 kcal

GI: 27 / 0 / 73

Cooking method

Cooking time: 25 min

Step 1:

How do you make carrot fritters? Gather your ingredients. Wash and peel the carrots well. Wash the egg and wipe it dry with a paper towel.
Step 2:

Grate the peeled carrots on the medium holes of a grater. I don't recommend the coarse holes — the carrot won't cook through and will stay crunchy.
Step 3:

Crack the egg into a bowl and add the sugar. Beat the egg and sugar with a mixer into a thick foam.
Step 4:

Sift the flour with the salt and baking powder, then add it to the egg mixture.
Step 5:

Whisk the batter together. It should be medium-thick, like light sour cream.
Step 6:

Stir the grated carrot into the batter until evenly combined. A spoon works better than a whisk here. If the batter seems too thick, stir in a tablespoon of sour cream.
Step 7:

Heat the vegetable oil in a skillet over medium heat. Spoon the carrot batter into the pan, forming fritters. Fry them like regular fritters, until golden brown on both sides. Transfer the finished fritters to a paper-towel-lined plate to soak up excess oil. Serve them hot — they're best with honey and sour cream. Enjoy!

Root vegetables are best scrubbed with a brush or a firm sponge under running water.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe cleaner and a brush.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, at which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.