Eat veggies
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 Registered Dietitians, Erin MacGregor and Dara Gurau.
Updated
Ingredients
- 2 eggs
- 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
- 1/2 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
- In a large bowl, whisk eggs together. Add in parsnips and carrots to bowl and stir until combined.
- Add cheese, onions, flour, chili powder and salt. Stir until combined.
- 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.
- Cook the fritters for 2 to 3 minutes per side, flipping once.
- 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
| 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 |
| Sugar | 4.9 g |
| Protein | 5.5 g |
| Potassium | 394 mg |
