carrot fritters |
1 lb pealed and chopped carrots |
1/4 c onion chopped fine |
1/2 c water |
2 eggs |
1/2 c flour |
1/4 tsp salt |
1/8 tsp paprika |
2 tbsp chopped parsley (make it 1 tbsp if you're using dry parsley) |
salad oil |
prepared mustard for dipping if desired. |
in a saucepan, combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth. |
beat egg whites until stiff but not dry. at this point you should have 3 different mixtures. |
(1) is the carrots and onions |
(2) is the egg yolks and simmering liquid |
(3) is the egg whites stiffly beaten |
fold 1 and 2 into 3. add the parsley. |
heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides. |
