lunch/ Recipes/ Sidedish

Carrot Fritters – Donna Hay #17

Carrot fritters by Donna Hay | insimoneskitchen.com

Yes, it is time for another Donna recipe! This was one of those recipes where I didn’t necessarily think it would be really good. Carrot fritters… Nothing came to mind when I read the recipe. Don’t get me wrong; I do like carrot, but generally in the raw variety or in a salad. Or grilled. Very rarely do I cook them (because that gives me visions of how my mum used to prepare them… horribly overcooked and with too much sugar in it… Yuck!)

Carrot fritters by Donna Hay | insimoneskitchen.com

That is definitely not the case with these quick carrot fritters. It’s a quick and delicious sidedish and I really loved them. Donna used heirloom carrots but I could only find the orange ones, so that is what I used… And well, considering the time of year it would be a nice snack during any football match… 😉

Carrot fritters

Ingredients:

  • 360 gr grated carrot
  • 1,5 clove garlic, crushed
  • 2 spring onions, finely chopped
  • 1/2 tsp dried chili flakes
  • 1 tbsp finely grated lemon zest
  • 2 egg whites
  • 50 gr rice flour
  • sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • Greek yoghurt and lemon to serve

Directions:

  1. Place the grated carrot, garlic, chili, lemonzest, eggwhites, flour, salt and pepper into a large bowl and mix well.
  2. If it's too wet add a little more flour. Heat the oil in a large frying pan on medium heat. Make flat cookie sized forms with your hands and bake them in batches for about 2-4 minutes each side until golden and crispy. Serve with the yoghurt and lemon parts.

 

 

 

 

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3 Comments

  • Reply
    Denise
    June 30, 2014 at 8:47 pm

    Mhh, I just love Donna Hay’S Recipes. So simple, quick, yet full of flavour. And I love fritters :)!!

  • Reply
    Shannon Lim
    August 16, 2014 at 10:01 am

    This looks so good! love that it’s gluten free. Is it pan fry or bake? I’m a bit confused with the instruction

    • Reply
      Simone van den Berg
      August 16, 2014 at 10:30 am

      He Shannon. It’s baked in a pan with a little bit of oil… I’ll double check the instructions…:)

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