Carrot Corn Fritters Recipe By Tasty Food

CARROT CORN FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
• Drain the carrots and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large skillet over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

CARROT AND CORN COMBO

Steps:

• Melt the butter in medium pot.
• Add all the ingredients to it.
• Cook until the carrots are tender.
• approximately 12 to 14 minutes.
• Stir occasionally.
• Serve hot.

CARROT FRITTERS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.

CORN FRITTERS

Steps:

• Empty can of corn into large bowl.
• Rinse empty can with the 1/2 cup milk.
• Add to corn.
• Add beaten egg.
• Add corn muffin mix and stir to combine.
• Heat large skillet with oil to cover bottom.
• Cook like pancakes, turn when edges start to look dry.
• One tablespoon makes a good size fritter.

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

CARROT FRITTERS

Steps:

• In a medium bowl combine carrots, onion, green onions, flour, salt, pepper and eggs; mix well to coat.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Using tongs, pick up veggies and drop into hot oil. Fry 3 minutes on one side and 2 minutes on the other.

CARROT ZUCCHINI FRITTERS

Steps:

• In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.