Carrot Parsnip Fritters and Outsmarting the Chipmunks

May 25, 2015 § 3 Comments

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So sorry that I’ve been absent for awhile. The weather has been absolutely beautiful these past weeks and I’ve spent every waking moment outside….getting the veggie garden prepped, pulling up a weed here and there, edging and mulching, and just walking around, breathing in Lily of the Valley, Lilac and Viburnum.

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I’ve done some major garden renovations this spring. I finally have some raised beds, and one of them has become my strawberry bed. The chipmunk population around here will be in for a surprise. I’m sure they’ve had their beady little eyes on the flowering strawberry plants, just waiting for the first red, ripe and juicy organic strawberry…. sorry critters.

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As you can see this is chipmunk proof!  I’m very excited, I think I have them beat!  There is nothing like growing your own strawberries, picking and popping them straight into your mouth….just like the chipmunks!

Now if I could do the same for my blueberry bushes.

On to the recipe….

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Fritters. Yes, so simple and easy, I wonder why I don’t make them more often. They can be a side dish, a part of a salad, breakfast or even dinner.

Fritters:

6 medium carrots 

3 medium size parsnips

1 clove garlic, minced

1 shallot, minced

3 eggs, beaten

3 TBL flour

1/2 tsp salt, 1/4 tsp pepper

olive oli for sautéing

Peel and grate the carrots and parsnips. You could do this in a food processor, but it’s so easy to do by hand. You won’t have to clean all that equipment. And it’s good for the biceps.

Add the shallot, garlic, flour, eggs, salt and pepper.

Heat a few tablespoons of olive oil in a large frying pan. Add a scoop of the carrot parsnip mixture and flatten.

Cook a few minutes over medium heat, turn and continue to cook until golden brown. Remove to a warm place, like your oven.

Serve with applesauce, or mix plain yogurt or sour cream with a little cumin, paprika or za’atar. Try adding some chopped parsley or cilantro, sprinkle with sesame seeds….

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