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    Home > Blog > Appetizers > Root Vegetable Fritters

    Root Vegetable Fritters

    by Jenny Park · Published: Apr 25, 2012 · Modified: Oct 2, 2020

    Jump to Recipe

    Root Vegetable Fritters served with sour cream. Root vegetables, carrot, parsnips, and purple potatoes. Root Vegetable Fritters made with carrots, parsnips, and purple potatoes.Hi All! Guess what? I’m a procrastinator…big time. For example, today’s post….I was supposed to write this last night, but didn’t. Now, I’m feverishly writing away trying to finish before Teri gets in this morning for our shoot today! Also, if you were to look at my iphone, you’d notice the screen is completely cracked…usable, but cracked. This happened about 2 months ago….but I’ve been procrastinating getting it fixed. Well that’s also partly due to my laziness, but that a whole other subject. Anyway, who cares if I’ll be cursing at myself later for watching 2 HOURS of reality garbage television instead of getting my laundry done (ugh) or getting the haircut I’ve been putting off for 6 months!! (gross, I know). Will I ever grow out of this?! Probably not, but I’m okay with it and I can openly admit: I Procrastinate and I’m [not so] proud of it!

    Now to food, today we have something that I never put off making if I say I’m going to do it: Root vegetable fritters! They’re so tasty, easy to make and the parsnip adds a hint of unexpected sweetness (in totally a good way) to the fritters! They’re also a great inexpensive and super easy appetizer or side dish to any meal! Make ’em, please?! Enjoy! xx, Jenny

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    Root Vegetable Fritters served with sour cream.

    Root Vegetable Fritters

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 35 minutes mins
    Resting Time: 10 minutes mins
    Servings: 20

      INGREDIENTS  

    • 1 carrot, peeled and grated
    • 2 to 3 small purple potatoes, peeled and grated
    • 1 parsnip, peeled and grated
    • 1 garlic clove, minced
    • ½ cup fontina cheese, grated
    • 1 egg white, lightly beaten
    • ½ cup rice flour can substitute all-purpose flour
    • 1 teaspoon baking powder
    • 1 ½ teaspoons salt
    • ½ teaspoon black pepper
    • 3 tablespoons vegetable oil
    • extra salt and pepper to taste
    • ½ cup sour cream

      INSTRUCTIONS  

    • Squeeze as much liquid out of the grate root vegetables as possible.
    • Place carrot, potatoes, parsnip, garlic, and fontina into a mixing bowl and toss together.
    • Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
    • Pour oil into a heavy bottom skillet and place over medium-high heat.
    • Place a few, 2 tablespoon mounds into the skillet and gently press to flatten.
    • Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
    • Drain on paper towel and lightly season with salt and pepper.
    • Repeat until all fritters have been made. Serve immediately with sour cream.
    Calories: 66kcal Carbohydrates: 6g Protein: 2g Fat: 4g Saturated Fat: 3g Cholesterol: 7mg Sodium: 232mg Potassium: 63mg Fiber: 1g Sugar: 1g Vitamin A: 575IU Vitamin C: 2mg Calcium: 40mg Iron: 1mg

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    April 25, 2012 / 22 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Simple Panzanella Salad
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    Reader Interactions

    April 25, 2012 / 22 Comments

    Comments

      5 from 1 vote

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    1. Jessica

      October 15, 2024 at 2:21 am

      5 stars
      This recipe sounds amazing! Will defo be trying now that we’re heading into AW.
      Quick question about servings, is the default 20 referencing 20 fritters? Thank you! x

      Reply
    2. Marisa

      July 14, 2012 at 7:16 pm

      These turned out great – not mushy like other recipes. I used the salad spinner to get the liquid out of my root vegetables.

      The “purple” potatoes I bought only had purple skin! Also couldn’t find a parsnip so I used a sweet potato in its place.

      Reply
    3. Cassandra (@kasssabanana)

      May 29, 2012 at 8:00 pm

      I made these the other night and they were delish. I wanted to try the purple potatoes but I couldn’t find any so I used red potatoes. Also, I don’t like sour cream so I made apple sauce to go with them. Fantastic!

      Reply
    4. Susan

      May 11, 2012 at 1:16 pm

      I love all the colors in these! I have made something similar to this before with green and yellow squash. I bet these are absolutely delicious!

      Reply
    5. PolaM

      April 29, 2012 at 5:06 pm

      Those fritters look marvelous! they must taste great!

      Reply
    6. Drama

      April 28, 2012 at 11:41 pm

      Maybe I missed it but where does the fontina cheese come into the recipe? I see it under the ingredients list. Do you mix it with the rest of the ingredients? I assume so.

      Reply
      • Jenny Park

        April 29, 2012 at 8:23 am

        Yes you do!

        Reply
    7. Rachel

      April 28, 2012 at 6:25 pm

      Oh, these sound awesome! Is this one of those dishes where I could substitute greek yogurt for the sour cream?

      Reply
    8. cookingrookie

      April 28, 2012 at 3:23 am

      Love the recipe! And the animation :-). But if I could get hold of these fritters, they’d be gone faster than that!

      Reply
    9. Javelin Warrior

      April 26, 2012 at 10:47 pm

      Once again, I’m left drooling… The color and texture of the fritters are amazing and I love the combination of root vegetables you’ve used. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s always a pleasure to be following your creations…

      Reply
    10. Amy

      April 26, 2012 at 9:32 am

      Yum! I’m such a fan of root vegetables lately, and these crispy little fritters kind of remind me of super crispy potato pancakes. Love it!

      xoxo,

      mon amy

      Reply
    11. Ekaterina

      April 26, 2012 at 8:51 am

      Hi! I’m new to the blog (and to cooking in general), but I’m already realizing that there are tons of goodies on here!

      Just one question, can you do without the baking powder? What does it do?

      Reply
      • elizabeth van niman

        October 21, 2013 at 3:38 pm

        Baking powder and baking soda make things light and airy. Pancakes are flat without it, cakes and muffins wouldn’t rise without it. Think of the fritters as pancakes but with lots of vegetables in them!

        Reply
    12. Samantha

      April 25, 2012 at 7:46 pm

      Yum! Come fall when root vegetables are out in full force, these are likely to be a staple!

      Reply
    13. Robin

      April 25, 2012 at 6:47 pm

      AH! Yes! Brilliant! Always forget about those. Going to definitely try those with my kids. I think they’ll be a hit. Thanks!

      Reply
    14. ileana

      April 25, 2012 at 10:42 am

      Love that you used purple potatoes!

      Reply
    15. Lauren

      April 25, 2012 at 10:41 am

      Gorgeous!! I can taste them from here! Mmmm….

      Reply
    16. Heather (Heather's Dish)

      April 25, 2012 at 10:26 am

      mmmmmmm…you had me at fritter!

      Reply
    17. Averie @ Averie Cooks

      April 25, 2012 at 10:12 am

      If this is your idea of procrastination, the recipe, the glorious pics, then I want to be like you!

      Reply
    18. Mariah

      April 25, 2012 at 10:01 am

      Lovely as always! I’ve got purple potatoes growing in my garden for the first time, SUPER excited!

      Reply
    19. Katrina @ Warm Vanilla Sugar

      April 25, 2012 at 9:33 am

      These are so fun! I love those purple potatoes. Yum!

      Reply
    20. Mary @ Bake Break

      April 25, 2012 at 9:30 am

      Beautiful colors! I’ll have to keep my eye out for purple potatoes – I’m trying to grow as many purple carrots as possible this year!

      Reply

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