Fried Carrot Patties Food

CARROT PATTIES

Steps:

• Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
• Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.

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.

CARROT PATTIES

Steps:

• Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
• Form about 16 patties and place on a tray.
• Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
• Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.

FRIED CARROT PATTIES

Steps:

• 1. In a medium bowl , combine eggs,dry onion,flour, salt and pepper ; blend well. Add carrot, cheese and almonds- mix well to combine. Spoon equal amounts to make 4 patties into skillet with the butter and olive oil and fry until golden brown.

FRIED TURNIP PATTIES

Steps:

• If you are using sliced onions, fry them until crisp in 1 tbsp oil, then coarsely grind them. Set onions aside.
• If using dehydrated onions, just set aside. DO NOT REHYDRATE!
• Place quartered turnips in a deep pot and cover with water. Boil them until soft.
• Remove the turnips from the water and, using a piece of muslin, squeeze out as much water as you can. Discard all of the liquid.
• Mash the turnips, adding the onions, salt, chili powder, and garam masala. Mix well to combine.
• Divide into 8 pieces and flatten into patty shape with wet hands and pat dry.
• Fry in ¼ c oil until golden brown.
• Serve hot.

FRIED TURNIP PATTIES

Steps:

• Shred turnips and cheese, chop onions and mince garlic.
• Combine all ingredients, excluding butter and oil.
• Press 1/3 to 1/2 cup turnip mixture into patties.
• I used a plastic patty maker.
• Add butter and oil to frying pan.
• Heat over medium-high heat.
• When pan is nice and hot, gently place patty into pan and allow the bottom to thoroughly brown, about 3 to 5 minutes.
• Flip and allow the other side to brown.
• Turning them was slightly difficult as the cheese is now molten.
• Remove from pan to paper towel.
• Cool slightly and serve.

CARROT PATTIES

Steps:

• Mix all ingredients except sour cream; cover. Refrigerate 10 min.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Scoop half of the carrot mixture into four mounds, about 1/2 cup each, in skillet; gently flatten each to 4-inch patty with back of spatula.
• Cook 3 min. on each side or until golden brown. Repeat with remaining carrot mixture. Serve topped with sour cream.