Carrot & Spring Onion Fritters


June 7, 2013 by dgarnett2013

Carrot & Spring Onion Fritters: Shaun Hill’s Cooking at the Merchant House


For 4 – 8 Fritters

  • 50g carrot, coarsely grated
  • 40g spring onions, sliced
  • 2 tabs fresh white breadcrumbs
  • 1 large egg, beaten
  • Veg oil, for frying

Mix the carrot, spring onion and breadcrumbs in a bowl, then stir in the beaten egg.

Heat the oil to a depth of 2.5cm in a frying pan. Make sure it is hot. Drop the carrot mixture into the oil a tablespoon at a time. Do not overcrowd the pan (do it in batches). Cook on each side until crisp, about 2 or 3 mins.

Eaten the day the banksia bloomed.


One thought on “Carrot & Spring Onion Fritters

  1. I am totally trying this recipes tomorrow. I will let you know if my 2-year-old daughter eats it.

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