Hay Hay It's Donna Day #6 - Carrot Scallion Fritters
I couldn't miss Hay Hay It's Donna Day #6. I just couldn't. It's been near and dear to my heart since I started this blog. Despite everything that's going on, I just couldn't bear the thought of not being involved in this event. I had some trepidation, however, when I heard that JenJen over at I Love Milk and Cookies had chosen fritters as her Donna Day theme.
You see, I've made fritters exactly one time, which was documented in this blog not too long ago. I think they're a lot of work...getting your ingredients grated/riced/shaved/whathaveyou. I also think that fretting about the consistency of your batter isn't worth the payoff in the end. Then there's the actual frying. It's all fun and games until you get a splatter of hot oil in your eye.
I found this recipe, however, and was really curious to make it. I normally dislike carrots (I know..how random, right?) but this might be an interesting way to spin them. They were delicious! The green onions were a great foil to the sweetness of the carrot. In addition to the salt and pepper in the recipe, I threw in a few red chili flakes, some garlic, some ground ginger, and some cayenne pepper. I made a quick raita-esque sauce with yogurt, cucumber and cilantro. All of the flavors together were wonderful! These were great bite-sized as a snack...and would be a great accompaniment to chicken or pork with Indian spices in it.
Carrot Scallion Fritters - makes 10 fritters - recipe originally found here on fooddownunder.com
3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for frying
- In a bowl combine well the carrot, the scallion, the egg, the bread crumbs and salt & pepper to taste. In a large skillet, heat 1 inch of oil until it registers 375. In batches, drop the carrot batter mixture into the oil by tablespoons and fry the fritters until they are golden, around 1 1/2 to 2 minutes. Transfer the fritters to paper towels and let them drain. Serve as hors d'oeuvres or as a side dish. Makes 10 fritters.
Awesome entry Tami. And a great effort considering how busy you have been. Thanks so much for making time.
Posted by: jenjen | October 15, 2006 at 07:50 PM
Mmmm they look gorgeous!
Posted by: Bron | October 16, 2006 at 02:52 AM
Glad you got your entry in, these look super!
Posted by: Brilynn | October 16, 2006 at 09:25 AM
Yum! Those look tasty :) I missed another Donna Day...sigh, I am going to get my act together and join the next round!
Posted by: joey | October 19, 2006 at 12:50 AM
I think they are the prettiest fritters I've ever seen. I love the vibrant orange and green ribbons throughout. I bet they tasted just as good! Wonderful post, as always :D
Posted by: Lisa | October 19, 2006 at 04:15 AM
They look great Tami. Gorgeous olour. When my boys were little I used to make fritters with grated carrots and zucchini. It was the best method of getting them to eat their vegetables.
Posted by: barbara | October 21, 2006 at 07:10 PM
I love this recipe - it's so easy and yet can be flavoured in many different ways. While they're incredibly good for you, I do think carrots can be a bit boring at times, so this is a good way to make them more interesting.
Plus, you're photos are great - the fritters are so . . . um, carrot-coloured!
Posted by: kathryn | October 22, 2006 at 06:17 PM
hi tami,
i'm not a big fan of carrots too but they look really tempting with the raita sauce
Posted by: ilingc | October 24, 2006 at 06:59 PM
love your entry - so easy but yet so delicious!
beautiful picture, yum!
Posted by: Julia | November 05, 2006 at 08:59 AM
hello~ i LOVE your blog! going to steal some recipes and bookmark it for regular reading. =)
i just started my food blog...plz come visit sometime. http://www.wretch.cc/blog/chenst723
Posted by: Steve | November 12, 2006 at 08:18 AM