Hay Hay It’s Donna Day #6 – Carrot Scallion Fritters October 15, 2006


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.


jenjen Oct 15, 2006 07:10 pm

Awesome entry Tami. And a great effort considering how busy you have been. Thanks so much for making time.

Bron Oct 16, 2006 02:10 am

Mmmm they look gorgeous!

Brilynn Oct 16, 2006 09:10 am

Glad you got your entry in, these look super!

joey Oct 19, 2006 12:10 am

Yum! Those look tasty :) I missed another Donna Day…sigh, I am going to get my act together and join the next round!

Lisa Oct 19, 2006 04:10 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

barbara Oct 21, 2006 07:10 pm

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.

kathryn Oct 22, 2006 06:10 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!

ilingc Oct 24, 2006 06:10 pm

hi tami,
i’m not a big fan of carrots too but they look really tempting with the raita sauce

Julia Nov 5, 2006 08:11 am

love your entry – so easy but yet so delicious!
beautiful picture, yum!

Steve Nov 12, 2006 08:11 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

Katie Brown Jan 10, 2012 04:01 pm

I love the simplicity of this recipe and of course the delicious factor!