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Carrot Fritters 3
1 1/2 cups of cleaned, shredded baby carrots, about 1 dozen
3 cups of soft breadcrumbs
1/2 cup of milk
2 eggs, beaten
3 tablespoons of minced onion
3/4 teaspoon of baking powder
1/4 teaspoon of salt
1/8 teaspoon of pepper
Vegetable oil
Combine first 8 ingredients; mix well.
Heat 2 inches of oil in a heavy skillet over medium heat.
Drop mixture by tablespoonfuls into hot oil (375ºF.).
Fry until golden brown, turning once; drain.
Serve hot.
Yield: about 1 1/2 dozen.
Serving suggestion: carrot Fritters may be served as an
appetizer with Horseradish Sauce. |
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