Corn and Shredded Carrot Fritters

Corn and shredded carrot fritters are a delightful dish that brings together the sweetness of corn and the earthy flavors of shredded carrots. These fritters are made by combining canned corn kernels with grated carrots and a mixture of flour and rice flour. The addition of spices adds a burst of flavor and aromatic notes to the fritters.

The batter is bound together with beaten eggs, which help to hold everything together and create a light and fluffy texture. The fritters are then pan-fried until they develop a beautiful golden crust on the outside, while the interior remains tender and packed with the flavors of corn and carrot.

The combination of corn and shredded carrot not only provides a vibrant color to the fritters but also creates a delightful balance of sweetness and subtle earthiness. The fritters can be enjoyed as a snack or appetizer, served with a dipping sauce of your choice such as sour cream, salsa, ketchup, or a tangy yogurt sauce. They also make a fantastic side dish that pairs well with various main courses. These fritters are best served fresh and crispy, so try to enjoy them soon after cooking. They make a fantastic addition to brunch, picnics, or as a tasty snack any time of the day. Without further ado, let’s get cooking, shall we?

Tool I used:

• Nonstick skillet – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.

Tip: If your batter is too thick, you can add one more beaten egg. If it’s too runny, you can add a bit more all-purpose flour.

Ingredients:

• 1 large-sized carrot – shredded
• 1 can whole kernel corn
• ½ cup all-purpose flour
• ½ cup rice flour
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 large eggs – beaten
• Salt and black pepper to taste
• Vegetable oil for frying

Directions:

• In a large mixing bowl, combine the shredded carrots, corn kernels, all-purpose flour, rice flour, baking powder, paprika, cumin, salt, and black pepper. Mix well until all the ingredients are mixed well.
• Add the beaten eggs to the mixture and stir until everything is well combined. The batter should be thick enough to hold its shape but still slightly runny. If it’s too thick, you can add one more beaten egg. If it’s too runny, you can add a bit more all-purpose flour.
• Heat a large skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
• Once the oil is hot, drop spoonfuls of the fritter batter into the pan, flattening them slightly with the back of the spoon. Cook the fritters for 2-3 minutes on each side, or until they turn golden brown and crispy.
• Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed.
• Serve the corn and shredded carrot fritters warm. They can be enjoyed on their own or with a dipping sauce of your choice, such as sour cream, salsa, or a tangy yogurt sauce. Bon Appetit!