Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, 1?4 cup flour, 1?4 cup chopped cilantro, 2 tablespoons grated fresh ginger, 1 tablespoon minced shallot, and kosher salt and freshly ground black pepper to taste. Mix well. In a skillet over medium-high heat, warm 2 to 3 tablespoons canola oil. Working in batches, ladle ¹?³ cup of batter onto the skillet. When the fritter rises to ½-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed. In a small bowl, combine ½ cup sour cream and 1 tablespoon Sriracha. Serve each fritter with a dollop of sauce.
Yellow and purple are the new orange. Rainbow carrots will add festive color to your fritters. Look for them this month in the produce aisle at all Dierbergs locations.
This article appears in October 2014.