Confetti Carrot Fritters

“Ran across this recipe in a magazine from 2001. As I love all things fritters, I cut it out and would like to save it here, as it sounds wonderful! All I know is that it is a recipe from Peggy Camp, Twain, CA. Thnx, Peggy! Prep and cooking times are approximate.”

Ingredients Nutrition


  1. In a saucepan, bring water to a boil; add carrots. Return to a boil; cover and cook for 2 minutes. Drain and immediately place the carrots in ice water; drain and pat dry.
  2. In a bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.
  3. In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
  4. In an electric skillet, heat 1/4 inch of oil to 375°F Drop batter by 1/3 cupfuls into oil. Fry until golden brown, about 2 minutes on each side.
  5. For mustard sauce, combine the parsley, vinegar, mustard and green onion in a bowl. Slowly whisk in oil until blended. Serve with the fritters.

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