Recipe by Darkhunter
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.
Top Review by the80srule
Really yummy and interesting fritters! I don't normally like carrots as much as I like other veggies, but these made me really enjoy carrots. I didn't make the mustard sauce, but the fritters were great! I used 2 T dried shallots because I was too lazy to go out and buy onions, and turned out just divine; the egg moistened them.
- 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 See How It's Made
- 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.
- 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.
- In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
- 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.
- For mustard sauce, combine the parsley, vinegar, mustard and green onion in a bowl. Slowly whisk in oil until blended. Serve with the fritters.