A Perfect Pantry
Carrot and Marjoram Fritters with Cream Cheese
- PREP TIME
5 min - COOK TIME
10 min - READY TIME
15 min - SERVINGS
6
Ingredients
- 2 large carrots peeled, tops removed
- 1 large potato peeled
- 1 brown onion peeled, halved
- 2 clove garlic peeled
- 1 x 59g free range egg
- 1/2 cup plain flour
- 1 tablespoon fresh marjoram shredded
- salt and pepper to taste
- 1/2 cup vegetable oil
To Serve
- 1 cup cream cheese
- 1/2 cup basil leaves washed, shredded
Directions
- Using the shredding blade on a food processor, shred the carrots, potato, onion and garlic.
- Remove the blade from the bowl and add the egg, flour, marjoram and salt and pepper. Fold to combine and set aside for 2 minutes to absorb flour.
- Preheat an electric frypan to a medium heat and add the oil. Add the fritter mixture in 1/4 cup lots and allow to cook for 3 minutes on each side, or until golden brown. Repeat until all fritters have been cooked and allow to drain on paper towel.
- Serve with cream cheese and fresh basil.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing