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.