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Curried Carrot Fritters Recipe

Fritters are a delightful way to eat your vegetables. Even though I adore raw vegetables, others don’t always share my passion. My husband, especially, does not care much for certain vegetables like zucchini or carrots. But even those who abhor vegetables will enjoy these flavorful fritters. My husband loves these!

Frying gets a bad rap in the health industry and for good reason. Deep frying food can rob the food of nutrients while adding fat and calories. But as a lover of fried foods, I try to find my way around those little annoying facts. First, I use a good oil with low saturated fats (stay away from deep frying in ghee which is clarified butter, coconut or palm oil) and have even tried Enova oil that passes through the body without being absorbed. Second, I limit how often I deep fry. With those two guidelines, you can enjoy deep frying without guilt.

These Curried Carrot Fritters have a beautiful golden orange hue. Although I usually prefer my fritters crispy, these soften quickly as they drain on the paper towels and that texture, too, is pretty wonderful. And they may be eaten hot or cold and still taste fantastic the next day, all characteristics that make these fritters a great addition to your bento bako or party tray. If you like, serve them with some Japanese mayonnaise, sour cream or soy sauce blended with wasabi on the side.

You can substitute a third of the carrots with thinly sliced fresh green beans or grated potato to make vegetable fritters. They are delicious, too.

Curried Carrot Fritters

6 cups carrots, grated*
½ cup onion, grated
4 green onions, sliced thin
2 ¾ cups flour
1 ½ cups milk
2 tsp. salt
1 tsp. pepper
1 1/2 Tbsp. curry powder
1 Tbsp. garlic powder
2 tsp. ginger powder
2 Tbsp. baking powder
oil for deep frying

Japanese mayonnaise for serving


Combine all ingredients well, except for mayonnaise. Heat oil and drop fritter mixture into the hot oil by tablespoonfuls. Do not make them too large or the centers will not cook. Fry until golden brown on both sides. Drain on paper towels. Serve hot or cold, plain or with Japanese mayonnaise. If you have leftovers, keep in an air-tight container in the refrigerator.

*You can substitute part of the carrots with sliced fresh green beans and/or grated potatoes to make curried vegetable fritters.

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