Quick and Tasty Carrot & Radish Egg Fritters
Make the most of carrots and radishes with this fast and flavorful recipe! These golden fritters are pan-fried to perfection, soft on the inside, lightly crisped on the outside, and bursting with veggie goodness. Ideal for breakfast, snacks, or a light side dish.
Equipment
- Knife
- Mixing bowls
- Frying pan
- Spatula
- grater (optional)
Ingredients
- 220g radish, finely chopped or grated
- 100g carrot, finely chopped or grated
- 1/5 tsp salt (for salting veggies)
- 3 eggs
- 1/6 tbsp salt (for egg mixture)
- 20g onion, finely chopped
- 1 tbsp wheat flour
- Cooking oil, for pan-frying
Instructions
- Prep the Vegetables:Finely chop or grate the radish and carrot. Place in a bowl, add 1/5 tsp salt, and mix well. Let it sit for 15 minutes to release excess moisture.
- Drain:Squeeze the salted vegetables to remove as much liquid as possible. This helps the fritters hold together better when frying.
- Make the Batter:In a separate bowl, beat the eggs. Add the chopped onion, 1/6 tbsp salt, and the drained vegetables. Sprinkle in the flour and mix until evenly combined.
- Fry:Preheat & Grease the Pan: Heat up your multi-section frying pan and lightly grease each section.Fill with Batter: Spoon your veggie egg mixture (shredded carrots, radish, green onions, and eggs) into each section, filling them about 3/4 full.Cook the Bottoms: Let the fritters cook over medium heat until the bottoms are set and slightly golden.Fold Them Gently: Once firm enough, carefully fold each fritter in half using a spatula or chopsticks.Cook Until Golden: Keep cooking the folded fritters until both sides are golden brown and cooked through.
- Serve:Enjoy warm as a snack or serve alongside rice, noodles, or dipping sauces.