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Carrot Corn Fritters

by Katie Aubin featured in Veggie Fritters 4 Ways

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 3 cups
    carrot, chopped (360 g)
  • 2 cups
    water (470 mL)
  • ½ cup
    shredded parmesan cheese, vegetarian (50 g)
  • 1 egg
  • ½ cup
    flour (60 g)
  • 1 cup
    corn (175 g)
  • ¼ cup
    fresh parsley, chopped (10 g)
  • ½ teaspoon
    salt
  • 2 tablespoons
    vegetable oil
    Calories 241
    Fat 10g
    Carbs 29g
    Fiber 4g
    Sugar 5g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
  2. Drain the carrots and let cool in a medium mixing bowl.
  3. Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
  4. Place a large skillet over medium-high heat and add vegetable oil.
  5. 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.
  6. Remove from pan and place on paper towel to absorb excess oil.
  7. Enjoy!
 

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