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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of several recipes I found in The Victory Garden Cookbook that I don't want to loose. Great for brunch, smothered with maple syrup! Ingredients:
2 cups flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons salt |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 eggs |
1/3 cup sugar or 1/3 cup honey |
1/3 cup milk |
1/2 teaspoon vanilla |
2 cups shredded carrots |
oil or shortening (for deep frying) |
confectioners' sugar |
Directions:
1. Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
2. In a large bowl beat the eggs.
3. Add the sugar, followed by the milk and vanilla.
4. Gradually stir in the flour mixture.
5. Stir in the carrots.
6. Heat oil over medium / high heat until hot.
7. Drop the batter by heaping spoonfuls, turning the fritter to brown on all sides.
8. Drain on paper towel then dust with the confectioners' sugar.
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