Carrot Fritters

ORIGINAL RECIPE
Beat two or three boiled carrots to a pulp with a spoon; add to them six eggs and a handful of flour; moisten them with either cream, milk, or white wine, and sweeten them. Beat all together well, and fry in boiling lard. When of a good color, take them off and squeeze on them the juice of a Seville orange, and strew over fine sugar.

The Cook’s Own Book

Mrs. N. K. M. Lee

1832

MODERN ADAPTATION
1 large carrot or 2 average carrots

3 eggs

3 tablespoons flour

1/4 cup milk

1 tablespoon sugar; and a bit more

1 fresh orange (optional)

Cooking oil of choice

1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid.

2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes.

3. Drain carrots and mash well.

4. To mashed carrots add eggs, milk, sugar and flour, and mix well.

5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat.

6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil.

7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds.

8. Remove golden brown fritter from oil and let drain on a towel.

9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.]

10. Serve hot and enjoy!

INGREDIENTS
- 1 large carrot or 2 average carrots
- 3 eggs
- 3 tablespoons flour
- 1/4 cup milk
- 1 tablespoon sugar; and a bit more
- 1 fresh orange (optional)
- Cooking oil of choice
- 1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid.
- 2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes.
- 3. Drain carrots and mash well.
- 4. To mashed carrots add eggs, milk, sugar and flour, and mix well.
- 5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat.
- 6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil.
- 7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds.
- 8. Remove golden brown fritter from oil and let drain on a towel.
- 9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.]
- 10. Serve hot and enjoy!

INSTRUCTIONS
1. Peel or scrape your carrots. Cube them small and put them in a saucepan with a lid.
2. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes.
3. Drain carrots and mash well.
4. To mashed carrots add eggs, milk, sugar and flour, and mix well.
5. Heat 1/2 inch of oil in a heavy skillet over medium/high heat.
6. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil.
7. After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds.
8. Remove golden brown fritter from oil and let drain on a towel.
9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.]
10. Serve hot and enjoy!


Non-personal archive
pmurad
February 17, 2016 at 8:27 AM