Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Carrot Fritters With Green Pea Dip
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 248 mg
These carrot fritters are the perfect addition to any spring celebration, whether it's Easter or just a fun gathering celebrating warmer, sunnier days. The vibrant fritters are packed with fresh herbs and carrots, while the creamy, zesty pea dip adds a refreshing contrast. The dip can be made ahead, making party prep easier, while the fritters are best fried just before serving for that crispy golden crunch. This dish is as much a feast for the eyes as it is for the taste buds—great for entertaining or simply enjoying with friends and family.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 248 mg
Ingredients
For the Dip:
For the Fritters:
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Directions
- Make the dip: Combine the peas, sour cream, scallion, parsley, dill, mint, lemon zest, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until mostly smooth. With the machine running, add the olive oil and process until smooth. Transfer to a bowl and refrigerate until ready to serve.
- Make the fritters: Stir together the flour, breadcrumbs, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk the eggs in a large bowl; stir in the carrots, scallion, dill, mint, parsley and lemon zest. Add the flour mixture and mix until combined.
- Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Set a wire rack on a baking sheet. Scoop scant 2 tablespoon–size scoops of the carrot mixture and lightly pat to ensure the mixture sticks together. Add to the oil and repeat until the pan is full but not crowded (about half of the carrot mixture). Cook the fritters until browned and crisp, about 2 minutes per side. Remove to the rack and sprinkle with salt. Repeat with the remaining carrot mixture (you should get about 20 fritters). Serve hot with the pea dip.
