By now, I think you’ve realized that I am a lover of all those dishes or snacks made with vegetables, but what attracts me the most and makes me feel a strong instinct is mainly the way I could cook and enjoy them! Vegetable spaghetti is my main passion, especially since I bought the electric spiralizer a few years ago. I was quite intrigued by the idea of creating alternative and healthier dishes, where creativity was high. Preparing spaghetti with vegetables instead of classic pasta, too high in carbohydrates for my taste, was love at first sight! Moreover, I also realized that I gained certain benefits in terms of physical health, which doesn’t hurt! These dishes can be customized a lot, as there are various sauces to accompany them and numerous ingredients to enhance them. They are excellent even for creating oriental or ethnic recipes, as I like, so from time to time, I will propose something strangely exotic that I hope will find your approval. In the meantime, I leave you the recipe for these delicious carrot and potato spaghetti fritters, which for an absolutely extraordinary case, are not baked as usual, but fried! Yes, they are fried, and I’m proud of it! Sometimes a break from the rules is fine! A perfect and original street food to prepare for an informal dinner with friends or as a vegetarian main course suitable for the whole family! Indeed, your kids will love them! If you don’t have a spiralizer, don’t worry, you can certainly grate the carrots and potatoes with a final effect really very similar to mine. It will be really fun to create these fritters and accompany them, as I did, with a yogurt and turmeric sauce or a fresh seasonal salad.
All “vegetarian” recipes are without meat and/or fish (N.B. other foods based on animal proteins, such as eggs and cheese, may be used).
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients:
- 14.1 oz carrots
- 1 potato
- 3 eggs
- 1 tsp rosemary
- to taste garlic powder (optional)
- as needed peanut oil
- 1 pinch salt
- to taste pepper
- 6 oz Greek yogurt
- 1 tsp turmeric powder
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- to taste pepper
Preparation:
Wash, trim, and peel the carrots. Using a spiralizer, make carrot spaghetti. Alternatively, you can grate them (fig. 1).
Place them in a large bowl and shorten them with scissors (fig. 2).
Do the same with the potato (fig. 3).
Beat the eggs well with a pinch of salt, garlic powder, rosemary, and pepper (fig. 4).
Pour the eggs over the spaghetti and mix well until everything is combined (fig. 5).
Heat the oil for frying in a non-stick pan and wrap some potato and carrot spaghetti around the tines of a fork (fig. 6).
Place the fritter in the hot oil and flatten it slightly (fig. 7).
Fry the fritters a few at a time for 3 minutes on low heat, then turn them over and complete the cooking for another 3 minutes.
Serve immediately with a yogurt sauce, mixing the turmeric, salt, oil, and pepper.
And voilà…your carrot and potato spaghetti fritters are ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
TIP:
You can replace carrots with pumpkin or potatoes with zucchini.
