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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 9 |
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Ran across this recipe in a magazine from 2001. As I love all things fritters, I cut it out and would like to save it here, as it sounds wonderful! All I know is that it is a recipe from Peggy Camp, Twain, CA. Thnx, Peggy! Prep and cooking times are approximate. Ingredients:
6 cups water |
2 1/2 cups finely chopped carrots |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, separated |
3 tablespoons milk |
2 tablespoons finely chopped onions |
2 tablespoons minced fresh parsley |
vegetable oil, for deep-fat frying |
1 tablespoon minced fresh parsley |
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar |
1 tablespoon dijon mustard |
1 teaspoon finely chopped green onion |
1/4 cup olive oil or 1/4 cup vegetable oil |
Directions:
1. In a saucepan, bring water to a boil; add carrots. Return to a boil; cover and cook for 2 minutes. Drain and immediately place the carrots in ice water; drain and pat dry.
2. In a 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.
3. In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
4. In an electric skillet, heat 1/4 inch of oil to 375°F Drop batter by 1/3 cupfuls into oil. Fry until golden brown, about 2 minutes on each side.
5. For mustard sauce, combine the parsley, vinegar, mustard and green onion in a bowl. Slowly whisk in oil until blended. Serve with the fritters.
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