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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
Makes 16 to 20

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

1. Squeeze as much liquid out of the grate root vegetables as possible.
2. Place carrot, potatoes, parsnip, garlic, and fontina into a mixing bowl and toss together.
3. Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
4. Pour oil into a heavy bottom skillet and place over medium-high heat.
5. Place a few, 2 tablespoon mounds into the skillet and gently press to flatten.
6. Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
7. Drain on paper towel and lightly season with salt and pepper.
8. Repeat until all fritters have been made. Serve immediately with sour cream.

  1. Mary @ Bake Break Not Specified Not Specified

    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!

  2. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

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

  3. Mariah Not Specified Not Specified

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

  4. Averie @ Averie Cooks Not Specified Not Specified

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

  5. Heather (Heather's Dish) Not Specified Not Specified

    mmmmmmm…you had me at fritter!

  6. Lauren Not Specified Not Specified

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

  7. ileana Not Specified Not Specified

    Love that you used purple potatoes!

  8. Robin Not Specified Not Specified

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

  9. Samantha Not Specified Not Specified

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

  10. Ekaterina Not Specified Not Specified

    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?

    • elizabeth van niman Not Specified Not Specified

      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!

  11. Amy Not Specified Not Specified

    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!


    mon amy

  12. Javelin Warrior Not Specified Not Specified

    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…

  13. cookingrookie Not Specified Not Specified

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

  14. Rachel Not Specified Not Specified

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

  15. Drama Not Specified Not Specified

    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.

  16. PolaM Not Specified Not Specified

    Those fritters look marvelous! they must taste great!

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  18. Susan Not Specified Not Specified

    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!

  19. Cassandra (@kasssabanana) Not Specified Not Specified

    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!

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  21. Marisa Not Specified Not Specified

    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.

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