
Carrot Fritters
Total Time
Prep/Total Time: 30 min.
Yield
20 fritters
Crispy and mild flavored, this fun finger food always gets snatched up quickly. If there are any leftovers, they reheat well for a snack the next day. —Susan Witt, Fairbury, Nebraska
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- 1/2 cup 2% milk
- 1 teaspoon canola oil
- 3 cups shredded carrots
- Canola oil for frying
- Optional: Chervil or chopped parsley, and ranch salad dressing or sour cream
Directions
- In a large bowl, combine flour, salt and baking powder. Whisk eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots.
- In a large cast-iron or other heavy skillet, heat 1/4 in. frying oil over medium heat. Working in batches, drop batter by 2 tablespoonfuls into hot oil. Press lightly to flatten. Fry until golden brown, 1-2 minutes on each side, carefully turning once. Drain on paper towels. If desired, top with chervil or chopped parsley and serve with ranch dressing or sour cream.
Nutrition Facts
2 fritters: 204 calories, 15g fat (2g saturated fat), 38mg cholesterol, 326mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 3g protein.
Crispy and mild-flavored, this fun finger food always gets snatched up quickly. If there are any leftovers, they reheat well for a snack the next day. —Susan Witt, Fairbury, Nebraska
Recipe Creator
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