Carrot and Parsnip Fritters

Carrot and Parsnip Fritters

These fritters make an excellent afternoon snack, appetizer, or side dish. Top with sour cream or applesauce for a savoury or sweet treat. Recipe courtesy of How to Eat.

Makes
6-8 fritters
  • Ingredients

    2 eggs (2)

    4 cups grated parsnips (1 L)

    2 cups grated carrots (500 mL)

    1/2 cup grated, old cheddar cheese (125 mL)

    1 green onion, finely chopped (1)

    1/2 cup all-purpose flour (125 mL)

    1 tsp chili powder (5 mL)

    1/4 tsp salt (1 mL)

    1/4 cup canola oil, divided (60 mL)

  • Directions
    1. In a large bowl, whisk eggs together. Add in parsnips and carrots to bowl and stir until  combined.
    2. Add cheese, onions, flour, chili powder and salt. Stir until combined. 
    3. In a large skillet over medium-high heat, add 2 Tbsp (30 mL) canola oil. Using a 1/4 cup (60 mL) scoop, drop mixture into the skillet and flatten each fritter to 3/4 of an inch (2 cm) with a spatula. 
    4. Cook the fritters for 2 to 3 minutes per side, flipping once. 
    5. Remove from pan to a paper towel-lined plate.
      Repeat with remaining batter, adding 1 Tbsp (15 mL) of canola oil per batch of four. Serve warm.

Nutritional Analysis

Serving Size
2 fritters
Servings
6-8
Calories
208
Total Fat
11.6 g
Saturated Fat
2.4 g
Cholesterol
56 mg
Sodium
160 mg
Carbohydrates
21.8 g
Fiber
3.4 g
Sugars
4.9 g
Protein
5.5 g
Potassium
394 mg