in Recipes

Carrot fritters with peanut dip

updated

Spread the love

Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 eggs
  • 1 bunch parsley, flat
  • ½ tsp fennel seeds
  • 2 tbsp flour
  • 1 pinch(s) coriander, ground
  • 3 tbsp oil, for frying
  • 150 g cream
  • 100 g peanuts, roasted and salted,
  • 1 pinch(s) of sugar
  • Salt and pepper, from the mill
  • Parsley
  • Peanuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small vegetarian snack or starter for 4 people

Peel and grate the carrots. Mix the eggs and flour with the carrots. Finely chop the parsley and crush the fennel seeds in a mortar and pestle. Add both to the carrots and season with salt, freshly ground pepper, and coriander. Fry the pancakes in oil over low heat for about 5 minutes per side. Grind the peanuts, whip the cream until semi-stiff, and gently mix with the ground peanuts. Season to taste with a pinch of sugar. Serve the carrot cakes with the nut dip and garnish with peanuts and parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Don Diego's Folhados Romeu e Julieta

Italian-style chicken drumsticks