Reviewed: Mar. 27, 2011

They were just ok. Nothing to tell anyone about. Not much taste.

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Reviewer:

michelle

Cooking Level: Intermediate

Living In: Carrollton, Missouri, USA

Reviewed: Sep. 5, 2010

Followed the recipe, and they were way too salty and flour-y (did not even taste like carrots).

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1 user found this review helpful

Reviewer:

JOJOGMD

Reviewed: Jun. 15, 2010

Wow! We loved these. I was in a hurry & didn't even rest the batter-they still turned out delicious. The spices are really important or they will be bland. I didn't have hollandaise so we used Ranch dressing. My picky non-veggie eater ate several. Thanks!

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Reviewer:

HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

Reviewed: May 19, 2010

These were awesome! I have to admit I was a little skeptical about Carrot Fritters but after months and months of debating I made them and they are fantastic! My oldest son almost ate half the batch. He loved them. Thank you so much for a great recipe!

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Reviewer:

Nancy J.

Reviewed: Nov. 22, 2009

Schockingly delicious! I used some of the variations below (garlic and onion powder in place of shallots, added some parmesan). My husband wants me to make these once a week now! I had leftover chicken gravy which worked great instead of bernaise. I also made a quick Buffalo Blue Cheese dip which was equally tasty. I was surprised by how thick the batter was, but it worked out perfectly. A wonderful recipe!

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Reviewer:

fentonm

Reviewed: Sep. 18, 2009

These were actually pretty good. Different then your normal carrot recipe. I cheated and did not make my own bearnaise sauce, I bought one of those packages which turned out really good. The sauce really adds a lot to the flavor of the fritters. I did not want to pull out my big fryer so I just made is a medium size sauce pan. It uses less oil and I could still fit about 3 at a time. I will make these again.

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Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Sep. 16, 2009

These turned out very, very good. I added garlic and took the salt out. Will definately make again!

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Reviewer:

Coni

Cooking Level: Expert

Home Town: Maroa, Illinois, USA

Living In: Hudson, Illinois, USA

Reviewed: Jan. 31, 2009

These are soooo good. I didn't have shallots so I added a touch of garlic powder and some finely chopped sweet onion. Yummmmm!

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8 users found this review helpful

Reviewer:

Terry

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Miami, Florida, USA

Reviewed: Nov. 5, 2008

Even my husband will eat carrots this way.

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Reviewer:

TWestM

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 30, 2008

Very good! They were light, had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing.

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16 users found this review helpful