This week's Wednesday with Donna Hay dish was chosen by Chaya. She selected Carrot and Parsnip Fritters with Marinated Goats Cheese. The recipe for these fritters is available online here.
I made big fritters instead of the small ones in the recipe because I couldn't be bothered fussing around with heaps of small ones. I also skipped the rocket.
I thought these fritters were a little bland - I think I should have maybe fried them a little longer, and added a little more seasoning.
To see what Chaya, Sarah and Margaret thought of these fritters, visit their websites.
Tasty looking fritters! And in pancake shape for Shrove Tuesday!
ReplyDeleteOh what a shame that you didn't like them so much. They sounded promising! :)
ReplyDeleteThese sound like they should be tasty so I'm sorry they didn't quite deliver. Perhaps more seasoning would do the trick?
ReplyDeletesound great - I love the look of the goats cheese on top
ReplyDeleteAh, I left out the parsnip and used daikon (Chinese radish). That made them much more exciting. making bigger ones seems like a good idea as I don't want to stand in front of the frying pan for so long ever again.
ReplyDeleteIt sounds like they should have been nicer, I've made carrot fritters with cumin and feta. Maybe frying them longer would help???
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