Root Vegetable Fritters
Servings: 20
Calories: 66kcal
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.
Nutrition
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