Root Vegetable Fritters
Transform humble root vegetables into crispy, golden perfection with these irresistible Root Vegetable Fritters! Packed with the earthy sweetness of carrots, parsnips, and sweet potato, these fritters are elevated with bold flavors from cumin, coriander, and garlic. Perfectly crisp on the outside yet tender on the inside, they’re quick to prepare and fry up in just minutes, making them an ideal appetizer, snack, or side dish. Serve them warm with creamy dips like sour cream or yogurt, or brighten them up with a squeeze of fresh lemon. Whether you’re craving comfort food or a veggie-packed treat, these fritters are a deliciously versatile addition to your table! Keywords: root vegetable fritters, crispy fritters, savory fritters, vegetable appetizer, easy fritter recipe.
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Recipe Information
Ingredients
- 2 large (about 200g) Carrot
- 2 large (about 200g) Parsnip
- 1 medium (about 150g) Sweet potato
- 2 large Eggs
- 0.5 cup All-purpose flour
- 0.25 cup Breadcrumbs
- 2 stalks (finely chopped) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (for frying) Olive oil or vegetable oil
Instructions
Peel the carrots, parsnips, and sweet potato. Use a box grater or food processor with a shredding disc to grate all the vegetables into a large mixing bowl.
Wrap the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to prevent soggy fritters.
In the mixing bowl with the vegetables, add the eggs, all-purpose flour, breadcrumbs, green onions, garlic, ground cumin, ground coriander, salt, and black pepper. Mix well until fully combined.
Heat olive oil or vegetable oil in a large skillet over medium heat. You’ll need enough oil to lightly coat the bottom of the pan, about 2–3 tablespoons per batch.
Scoop about 2 tablespoons of the mixture and form it into a flat patty with your hands. Repeat until all the mixture is used.
Place 4–5 fritters in the hot skillet (do not overcrowd) and cook for 3–4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining mixture, adding more oil to the skillet as needed.
Serve warm with sour cream, yogurt, or a tangy dipping sauce of your choice. These fritters are also delicious with a squeeze of lemon on top.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 44.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
