Carrot, Sweet Potato, and Mushroom Fritters Recipe
These Carrot, Sweet Potato, and Mushroom Fritters are the perfect blend of healthy, tasty, and easy-to-make. Full of nutritious vegetables and packed with flavors, these fritters make an ideal appetizer or snack for any occasion. The addition of tofu adds a great texture, while the cumin and coriander bring an aromatic punch to each bite. Served with a cool Tzatziki dip, they’re sure to become a family favorite!
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) – grated | 2 |
| Sweet Potatoes (half-boiled and grated) | 2 |
| Onion | 1 |
| Button mushrooms – chopped | 1 cup |
| Tofu (crumbled) | 200 grams |
| Oats Flour | 6 tablespoons |
| Coriander (Dhania) leaves – chopped | 3 sprigs |
| Cumin seeds (Jeera) – roasted and ground | 2 tablespoons |
| Sunflower Oil | 300 ml |
| Salt and Pepper | To taste |
Instructions
-
Preparation:
- Begin by preparing all the ingredients. Grate the carrots and sweet potatoes (after boiling them lightly) and chop the onions and mushrooms. Crumble the tofu and set aside.
- In a large mixing bowl, combine the grated carrots, sweet potatoes, chopped onions, mushrooms, and crumbled tofu. Add the oats flour, coriander leaves, roasted cumin seeds, salt, and pepper. Mix well until everything is evenly incorporated. Taste the mixture and adjust the seasoning if needed.
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-
Shaping the Fritters:
- Heat a kuzhi paniyaram pan (or any similar pan) on medium heat. Add a little sunflower oil into each cavity of the pan.
- While the pan heats up, take portions of the vegetable mixture and form small balls or patties with your hands. Coat each ball with breadcrumbs (optional) to add a crispy texture to the fritters.
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Cooking the Fritters:
- Place the shaped fritters carefully into the hot oil-filled cavities of the kuzhi paniyaram pan. Let them cook for about 3 minutes on one side until golden brown, then flip them over and cook for another 3 minutes on the other side.
- Continue until all fritters are golden and crispy. You may need to add a little more oil between batches.
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Serving:
- Once done, transfer the fritters onto paper towels or oil-absorbent paper to remove excess oil. Serve hot.
- These Carrot, Sweet Potato, and Mushroom Fritters are best enjoyed with a side of Tzatziki dip – a refreshing Greek yogurt-based dip that pairs perfectly with the warmth and flavors of the fritters.
Additional Tips:
- For a crispier texture, you can pan-fry these fritters in a little more oil or bake them at 180°C (350°F) for 15-20 minutes.
- Feel free to swap the button mushrooms with any other mushroom variety, such as portobello or shiitake, to add a different flavor.
- If you prefer, you can also shape the mixture into patties and shallow fry them in a regular frying pan.
Nutritional Information (Per Serving – Approximation)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 32g |
| Fiber | 5g |
| Fat | 4g |
| Sodium | 220mg |
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Servings: 4
These vegetable fritters are a perfect combination of health and flavor. Whether served as a quick snack or a fun appetizer, they’re a crowd-pleaser. The crispy exterior contrasts beautifully with the tender vegetable filling, making them the perfect bite every time. Enjoy with your favorite dipping sauce!
