Fresh and Filling Carrot Potato Fritters
Serving Size / Yield
- 2 large carrots
- 2 potatoes
- 1/2 small onion
- 1 egg
- 1 Tbs, 1 C flour
- Olive oil
- 1 C breadcrumbs
Grate carrots into big bowl. Grate potatoes and onions together into thin slices, placing in a separate bowl.
Add beaten yolk of 1 egg, 1 Tbs of flour, and spices into potato and onion bowl, then mix well.
Preheat small amount of olive oil in pot.
Squeeze vegetable mixes into flat cakes, then dip and roll into bowls with 1 C each of flour and breadcrumbs. Place carrots on top of each potato cake, then fold edges over and seal them to make fritters.
Lower fritters into pot with boiling oil. Fry and flip until both sides are crispy and brown.
Remove fritters from pot with the spoon. Place on paper towels to soak up some of the oil. Let cool, then serve.