Delectable Carrot Fritters

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

• Calories: 140 Calories

Ingredients

• 2 teaspoons salt
• 1 ½ cups milk
• 2 ¾ cups sifted all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons chopped fresh parsley
• 2 teaspoons ground black pepper
• 1 ½ teaspoons dried thyme
• 2 cups vegetable oil for frying
• 6 tablespoons shallots, chopped
• 6 cups grated carrots
• 1 cup bearnaise sauce

Recipe Instructions

Step 1

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.

Step 2

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.