Make it tonight: Carrot and potato fritters
These fritters are a perfect side to a casual dinner but also make great lunch box fillers.
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Ready in 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
- 1.5 lbs yellow mini potatoes
- 2 carrots, grated
- 1/2 onion, minced
- 2 eggs, beaten
- 1/2 cup spelt flour
- 1 Tbsp salt
- 1/2 tsp pepper
- 2 -3 Tbsp vegetable oil
1. Wash potatoes in cold water and then add to a large pot of cold, salted water and bring to a boil. Allow to boil about 2 minutes, or until the potatoes are soft in the middle. Drain potatoes and mash in a large bowl. Stir in the carrot and onion. Add flour, salt and pepper and mix well.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the skillet. Press down on batter to form a pancake. Cook until bottom is golden and crisp, 3 to 5 minutes. Flip and cook on the other side. Repeat until all the batter has been used.
3. Drain fritters on paper towels. Serve with sour cream and a sprinkle of green onions. Fritters will keep for 3 to 4 days int eh fridge and put to 3 months in the freezer.
For more great recipes, go to www.sweetpotatochronicles.com
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