Carrot and Spring Onion Fritters

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Preparation info

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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Side dishes of vegetables can be lifted with a change of cooking method. Standard boiling and steaming will never give a crisp texture and there are occasions when this may enhance a dish. Serve these fritters with the mackerel, or with steamed or poached dishes of fish and chicken.


  • 50g (2 oz/½ cup) carrot, coarsely grated
  • 40g (oz/ cup) spring onions (scallions), sliced
  • 2 tablespoons fresh white breadcrumbs
  • 1 large egg, beaten vegetable oil, for frying


Mix the carrot, spring onion and breadcrumbs in a bowl, then stir in the beaten egg.

Heat the oil to a depth of 2.5 cm (1 in) in a frying pan. Drop the carrot mixture into the oil a tablespoonful at a time. Cook on each side until crisp, about 2 or 3 minutes.