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
Combine the flour, milk, shallots, parsley, baking powder, salt, and thyme in a large bowl.
Don’t overmix as you gently fold in the carrots.
For 3 hours, cover and chill.
In a deep fat fryer, heat vegetable oil to 375 degrees Fahrenheit (190 degrees C).
By heaping tablespoonfuls, drop the batter into the hot oil.
Fry the fritters in small batches; avoid crowding the pan.
Fry the fritters for 10 to 12 minutes, or until golden brown.
With a slotted spoon, remove the fritters and let them thoroughly dry on paper towels.
Serving with Bearnaise sauce right away