I love fritters! Crisp on the outside, tender and rich on the inside… Making them can be a process, but I think they are totally worth it! You can make a big batch and freeze some for later. This recipe gets its amazing flavor from root vegetables blended with Parmesan cheese. The trick to making a good, crispy fritter is to make sure your shredded vegetables are squeezed free of any excess liquid before mixing in the egg and other ingredients. Try serving them with a light pesto or garlic aioli… and enjoy!
Root Vegetable Fritters
Ingredients:
1 carrot, peeled and grated
2-3 small potatoes, peeled and grated
1 parsnip, turnip, or rutabaga, peeled and grated
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1 egg white, lightly beaten
1/2 cup gluten-free or regular flour
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons oil, for frying
salt and pepper, to taste
Method:
1. Squeeze as much liquid out of the grated vegetables as possible; mix together carrot, potatoes, parsnip, garlic, egg, and parmesan cheese into a large bowl.
3. In a separate smaller bowl, sift together flour, baking powder, salt, and pepper; sprinkle over vegetables. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
4. Heat the oil into a heavy bottom skillet over medium heat.
5. Fry the fritter mixture in 2-tablespoon sized mounds in the skillet, and gently press to flatten.
6. Pan-fry the vegetable fritters for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
7. Drain on paper towel and lightly season with salt and pepper.
8. Repeat until all fritters have been made. Serve immediately, or can be frozen for later.