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Carrot and Parsnip Fritters recipe
  • 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.

Prep Time

Servings

6-8 fritters

2 eggs (2)

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)

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)

  1. In a large bowl, whisk eggs together. Add in parsnips and carrots to bowl and stir until  combined.
  2. Add cheese, onions, flour, chili powder and salt. Stir until combined. 
  3. 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. 
  4. Cook the fritters for 2 to 3 minutes per side, flipping once. 
  5. 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.

Ingredients

2 eggs (2)

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)

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)

Did you know?

Did you know?

Directions

  1. In a large bowl, whisk eggs together. Add in parsnips and carrots to bowl and stir until  combined.
  2. Add cheese, onions, flour, chili powder and salt. Stir until combined. 
  3. 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. 
  4. Cook the fritters for 2 to 3 minutes per side, flipping once. 
  5. 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

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