Confetticarrotfritters Recipes

CARROT FRITTERS

Steps:

• In a medium bowl combine carrots, onion, green onions, flour, salt, pepper and eggs; mix well to coat.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Using tongs, pick up veggies and drop into hot oil. Fry 3 minutes on one side and 2 minutes on the other.

FUNFETTI® COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, butter, and egg together in a bowl until well combined; roll into balls and place on a baking sheet, about 1 1/2 inches apart.
• Bake in the preheated oven until cookies start to brown and crack, about 10 minutes. Allow cookies to sit on baking sheet for a few minutes before transferring to a wire rack to cool completely.

CONFETTI CARROT FRITTERS

Steps:

• In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry., In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. , In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side., For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters.

CONCH FRITTERS

Steps:

• Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
• Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

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.