Carrot and Potato Fritters

Carrot and Potato Fritters

How is back to school going? After some initial, last-minute (read: the night before, exactly at bed time) anxiety, our week went off without a hitch. We’ve had some first weeks back that featured back pack throwing. Others have sent us in a mad rush to various stationary supply stores after school each day, while some of the more harrowing first weeks have ended in tears each day (from both mom and kid). This one had none of those events so we’re calling it a success. Our meals were another story.

I had breakfasts nailed with homemade peanut butter chocolate chip banana bread (get the recipe here) on-hand as well as overnight chia puddings that I made on the weekend. My problem was dinner. After two straight weeks at our beach cottage, I came home to an empty refrigerator so I scrambled every day. Even though I had a meal plan, I never had enough time to do a major grocery shop. As a result, each day I was running out to get the few things I needed to pull of the evening’s dinner. This weekend I’m getting myself organized with a meal plan, groceries and these fritters. I had them last week and, they were such a hit, I’m making them again. Not only does my daughter love their salty and sweet crispness but my husband wants them on-hand to use as a side for our dinners. In fact, when I was testing these babies over the summer he declared them, “The best recipe you’ve ever come up with!” He’s a savoury guys who loves a potato with the same intensity of his family so I think it’s a bit of an oversell. Either way, I’ll make them to keep him happy because when the you-know-what hits the fan next week (as you know it will), I’m sending him to the stationary store!

Photo by Ashley Van der Laan

Carrot and Potato Fritters

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes: 14 patties

Ingredients

  • 1.5 lb yellow mini potatoes
  • 2 carrots, grated
  • 1/2 onion, minced
  • 2 eggs, beaten
  • 1/2 cup spelt flour
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 2 -3 Tablespoons vegetable oil

Method

Wash potatoes in cold water and then add to a large pot of cold, salted water and bring to a boil. Allow to boil for about 2 minutes, or until the potatoes are soft in the middle. Drain potatoes and mash with a fork in a large bowl. Stir in the  carrot and onion. Add the egg flour, salt and pepper and mix well. 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the skillet. Press down on the batter to form a pancake. Cook until the bottom is golden and crisp, 3 to 5 minutes. Flip and cook on the other side. Repeat until all the batter has been used.

Drain the 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. 

 

 

 

You might also like

Lunch

Liz’s Famous Shrimp and Vegetable Spaghetti

This is my friend Liz. As friends go, Liz is pretty amazing. She possesses a lot of the quintessential great friend qualities like being a patient listener, sympathetic and she

Spring

We heart Lemon in the Spring

Nobody likes lemon anything more than my mom. She’s such a fan of the sunny citrus that many of the rooms in my childhood home are painted some shade of

By Ingredient

Butternut Squash and Apple Soup

We’ve gotten into the habit of taking long hikes in the morning at our cottage. Our time there is seriously numbered– it’s a spot we only enjoy in the summer–so

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply