The carrot fritters and parsley, very easy and quick to make, do not require the use of eggs in the batter.
Simply veggies, parsley, and flour for a side dish or a delicious treat, I made them thinking about my zucchini fritters which have been unexpectedly successful, try these too!!
DID YOU KNOW:
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The carrot and parsley fritters are very fast, slightly sweet, and perfect for accompanying any main course you plan to prepare, but can I tell you something? I also eat them as an appetizer since they’re so easy to make on the fly.
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We all know how good carrots are for our body, they promote tanning in summer and provide lots of vitamins, so go ahead and prepare them every other day.
Below I leave you with other ideas for delicious vegetable fritters to try, also baked, and then right after the photo, let’s discover how to prepare Carrot and Parsley Fritters!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the carrot and parsley fritters
- 3 carrots (medium)
- 2 potatoes
- 1 bunch parsley
- 1 oz all-purpose flour (or potato starch or corn starch)
- to taste salt
- to taste peanut oil (for frying)
Tools
- 1 Grater
- 1 Pan
Preparation of carrot and parsley fritters
1- To prepare the carrot fritters and parsley, first peel the vegetables, wash them, and grate them with a coarse grater.
Place them inside a clean dish towel and squeeze them well to remove some of their water.
2- Place the squeezed vegetables in a bowl, season with some salt, and very finely chopped parsley.
Mix well and add the flour or potato starch if you have intolerance issues, mix again for a few minutes to combine everything.
3- Heat a layer of frying oil in a wide and shallow pan.
With slightly oiled hands, take small amounts of batter for the carrot fritters and parsley, working them with your hands as if they were meatballs.
Then flatten them and place them on kitchen paper.
4- Once all your carrot fritters and parsley are ready, fry a few at a time in the hot oil, turning them halfway through cooking with a slotted spoon.
You only need to flatten them when turning so that they are flat and cook evenly.
Once golden, drain them on kitchen paper, serve them hot or at room temperature, accompanied with homemade mayonnaise, or other sauces of your choice.
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