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Root Vegetable Fritters served with sour cream.

Root Vegetable Fritters

Teri & Jenny
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Prep Time 20 mins
Cook Time 35 mins
Resting Time 10 mins
Servings 20
Calories 66 kcal


  • 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


  • 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: 66kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 7mgSodium: 232mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 575IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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