Makes 16 to 20


  • 1 purple carrot, grated
  • 2-3 small potatoes, washed and grated
  • 1 parsnip, grated
  • 1 garlic clove, minced
  • 1/2 cup fontina cheese, grated
  • 1 egg white, lightly beaten
  • 1/2 cup rice flour (can substitute all-purpose flour)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • extra salt and pepper to taste
  • 1/2 cup sour cream

Instructions and Preparation

  1. Squeeze as much liquid out of the grated root vegetables as possible.
  2. Place carrot, potatoes, parsnip, garlic, and fontina into a mixing bowl and toss together.
  3. Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
  4. Pour oil into a heavy bottom skillet and place over medium-high heat.
  5. Place a few, 2 tablespoon mounds into the skillet and gently press to flatten.
  6. Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
  7. Drain on paper towel and lightly season with salt and pepper.
  8. Repeat until all fritters have been made.
  9. Serve immediately with sour cream.

Adapted from: http://www.yummly.com/recipe/external/Root-vegetable-fritters-334747

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Alison Street Glenelg North

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Our co-op provides customers with certified organic, seasonal produce with limited packaging. There is no mark up on the bulk order so customers are accessing reasonably priced certified organic produce.