These are my favorite all-time fritters! I could eat these all day long. They are so delicious that this dish is sure to become a favorite request at your dinner table too!

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Recipe Summary

Servings:
20
Yield:
40 fritters
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.

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  • Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

140 calories; protein 3g 6% DV; carbohydrates 18.4g 6% DV; fat 6.1g 10% DV; cholesterol 24.8mg 8% DV; sodium 454.8mg 18% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2008
Very good! They were light had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing. Read More
(16)

Most helpful critical review

Rating: 1 stars
03/28/2011
They were just ok. Nothing to tell anyone about. Not much taste. Read More
(3)
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/30/2008
Very good! They were light had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing. Read More
(16)
Rating: 5 stars
12/16/2006
My family loves carrots but we always get tired of raw or steamed. That was the only way I knew how to prepare them. When I found this recipe I was so excited. I had everything on hand and I made them immediately. The family ate them up and they ask for them all the time. I have to at least make them once a week. I think my son would eat them everyday if I would make them. Thanks so much for this recipe. Read More
(15)
Rating: 5 stars
09/11/2006
These were perfect! I prepared them according to the directions with the exception that I didn't fry them quite as long as stated. They seemed to be cooked in half the time. I might have gotten a rather strong shallot because the amount called for in the recipe seemed a little strong. They were very easy to prepare and tasted wonderful paired with a salad and some broiled fish. Thanks for the keeper recipe! Read More
(10)
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Rating: 5 stars
02/02/2009
These are soooo good. I didn't have shallots so I added a touch of garlic powder and some finely chopped sweet onion. Yummmmm! Read More
(8)
Rating: 5 stars
09/21/2009
These were actually pretty good. Different then your normal carrot recipe. I cheated and did not make my own bearnaise sauce I bought one of those packages which turned out really good. The sauce really adds a lot to the flavor of the fritters. I did not want to pull out my big fryer so I just made is a medium size sauce pan. It uses less oil and I could still fit about 3 at a time. I will make these again. Read More
(4)
Rating: 1 stars
03/28/2011
They were just ok. Nothing to tell anyone about. Not much taste. Read More
(3)
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Rating: 5 stars
05/20/2010
These were awesome! I have to admit I was a little skeptical about Carrot Fritters but after months and months of debating I made them and they are fantastic! My oldest son almost ate half the batch. He loved them. Thank you so much for a great recipe! Read More
(2)
Rating: 5 stars
06/17/2010
Wow! We loved these. I was in a hurry & didn't even rest the batter-they still turned out delicious. The spices are really important or they will be bland. I didn't have hollandaise so we used Ranch dressing. My picky non-veggie eater ate several. Thanks! Read More
(2)
Rating: 1 stars
09/07/2010
Followed the recipe and they were way too salty and flour-y (did not even taste like carrots). Read More
(2)
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