Directions:
- In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry.
- In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.
- In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
- In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.
- For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.1 Kcal (574 kJ) | ||
| Calories from fat | 65.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 11% | |
|---|---|---|---|
| Cholesterol | 36.48mg | 12% | |
| Sodium | 128.23mg | 5% | |
| Potassium | 149.67mg | 3% | |
| Total Carbs | 14.98g | 5% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.74 Kcal (238 kJ) | ||
| Calories from fat | 27.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 11% | |
|---|---|---|---|
| Cholesterol | 15.09mg | 12% | |
| Sodium | 53.06mg | 5% | |
| Potassium | 61.94mg | 3% | |
| Total Carbs | 6.2g | 5% | |
| Sugars | 0.9g | 9% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 1.16g | 6% | |
| Vitamin C | 1.7mg | 7% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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