Best Carrot Zucchini Parsnip Frittata Fingers Recipes

Carrot, Zucchini & Parsnip Frittata Fingers image

Provided by Sonya01

Time 47m

Yield 12 fingers

Number Of Ingredients 10

melted butter, to grease
2 teaspoons light olive oil
80 g grated green zucchini (1/2 cup, firmly packed)
60 g grated carrots (1/2 cup, firmly packed)
50 g grated parsnips (1/2 cup, firmly packed)
2 green shallots, ends trimmed, finely chopped
3 eggs, lightly whisked
40 g coarsely grated jarlsberg cheese or 40 g tasty cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon plain flour, sifted

Steps:

Preheat oven to 180°C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Carrot and Zucchini Frittata image

Provided by Sara 76

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Steps:

Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.

Carrot Zucchini Fritters image

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :