Fritters of the carrot variety came across in an email and I immediately put them into my menu planning. I had been seeing fritters for a while but decided that I didn’t have time to shred or would rather just eat a carrot than go through the entire process. One way or the other I came up with an excuse to not make them. When I finally decided to make them it was mainly because I would be in recovery from Ironman Texas and would have the time.
I decided I wanted to make carrot fritters for breakfast and would use them to dip into the runny yolk of eggs cooked sunny side up. This was going to be a great start to the day and then as I was taking the ingredients out of the refrigerator I saw the zucchini and decided a carrot-zucchini fritter would be better than just plain carrot fritters. I don’t know if I made the right decision but I can tell you that the carrot-zucchini fritter is going onto the menu as a repeat item they were that good.
After I finished making them I knew I wanted to make some more but in a more sweet variety. How could I do this? What would be sweet, not that carrots aren’t sweet, but I wanted something that could be eaten for breakfast or for an evening snack. Going through the sugar detox I figured an apple and a pear would be sweet enough and so I set out to make an apple-pear fritter. The next thing I wanted to do was make it vegan so instead of using an egg, like in the carrot-zucchini fritter, I went with a mashed banana. Hey, I said I wanted them sweet.
This morning I made them and I can say with a smile that these fritters were absolutely perfect in terms of sweetness. The flavor profile was unexpected as the first taste is all banana but then all the sudden the apple and pear come through on the backend. I topped the fruit fritter with a homemade syrup that added a depth of flavor that made me wish I had made more. Oh well, reason enough to keep making more fritters.
If you want to make the carrot-zucchini fritters replace the apple, pear and banana with 100g carrot and 100g zucchini, both shredded. Add in a whisked egg for the banana and combine with the flour as in the recipe above. Once the oil is heated add in the 4 sectioned out carrot-zucchini fritter patties and cook until golden brown. Again, approximately 3-5 minutes per side.