Confetticarrotfritters Recipes

SWEET CARROT FRITTERS

Steps:

• Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
• In a large bowl beat the eggs.
• Add the sugar, followed by the milk and vanilla.
• Gradually stir in the flour mixture.
• Stir in the carrots.
• Heat oil over medium / high heat until hot.
• Drop the batter by heaping spoonfuls, turning the fritter to brown on all sides.
• Drain on paper towel then dust with the confectioners' sugar.

VEGETABLE CONFETTI

Steps:

• In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
• Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
• Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
• Sprinkle with herbs and pepper.

DELECTABLE CARROT FRITTERS

Steps:

• 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.
• 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.

CARROT FRITTERS

Steps:

• Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl. Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
• Heat oil or ghee in a large non-stick frying pan over medium heat. Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down. Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel. Repeat in 5 more batches with remaining carrot mixture, reheating pan between batches (you will have about 18 fritters).
• Place fritters on a platter and serve with the coconut sambal, cucumber pickle and bought mango chutney.

CONFETTI ROASTED ROOT VEGGIES

Steps:

• Peel and take tops off each vegetable.
• Dice each veggie into very small cubes, about 1/4 inch or smaller.
• Tumble into stoneware baker or small casserole dish; add balsamic vinegar and olive oil and stir to coat all pieces well.
• Sprinkle with salt and pepper.
• Roast uncovered 45 minutes to 1 hour, or until vegetables are just fork-tender.
• Serve right from baker -- no garnish needed.

CARROT FRITTERS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.

CONFETTI CAULIFLOWER

Steps:

• spray a microwave safe casserole with veggie oil.
• Place cauliflower florets in casserole.
• Add water if needed.
• Chop all the peppers and green onion and sprinkle over the cauliflower.
• Sprinkle salt and cayenne over to taste.
• Mix a little to distribute everything evenly.
• Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
• (depends on how much cauliflower is used).
• If you do not have a turntable in the micro, you might want to stir once, halfway through.
• Remove from oven and sprinkle olives and cheese over top.
• Cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
• Remove from oven and let stand covered for 5 minutes before serving.
• I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
• Don't want to loose too much cooking steam.