We 'd like these for breakfast, lunch and dinner. So will you. Oodles of grated carrots are folded into a fabulous batter of flour, milk, shallots and thyme. This sets in the refrigerator for three hours, and then dollops are scooped into hot oil and frie
INGREDIENTS (for 2 servings):
- 2 3/4 cups sifted all-purpose flour
- 1 1/2 cups milk
- 6 tablespoons shallots, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons dried thyme
- 6 cups grated carrots
- 2 cups vegetable oil for frying
- 1 cup bearnaise sauce
In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.