Recipe by Chef Regina V. Smith
This recipe is from Gourmet magazine, March 1989's feature article on the Carribean Island of Nevis. These little fritters were featured on the menu of the Golden Rock Estate, an historic sugar mill turned into a 'lux' resort. These are excellent with cocktails. You can make them an hour or so ahead and then reheat for service. I serve them with a mayonnaise/hot sauce dip on the side.
- 2 cups raw carrots, finely grated
- 1 green onion, minced
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 -3 drops Caribbean-style hot sauce
- vegetable oil, for deep-frying
Directions See How It's Made
- In a bowl combine the carrot, green onion, eggs, flour, baking powder, salt and pepper and the hot pepper sauce. Stir mixture until it is combined well.
- In a deep skillet or deep fryer fry teaspoonfuls of the mixture in batches in 1 inch of 400 degrees F oil, turning the fritters once, for 45 seconds to 1 minute, or until the fritters are golden brown. Transfer the fritters as they are fried onto paper towels to drain. Make sure that the oil returns to 400 degrees F before adding each new batch.
- Serve warm.