Tuesday, June 5, 2007

Eh, What's Up Doc?

I don't know what possessed me to buy this large bunch of carrots from the Farmers' Market. Maybe I was seduced by the pretty green leaves. Honestly, I don't really like carrots.

So, I decided to get a little creative. I made carrot and scallion fritters with a recipe I got from Gourmet magazine. It was quite tasty. It does require some kind of sauce, though. Maybe a garlic mayo would work.

3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to taste. In a large skillet heat 1 inch of the oil until it registers 375°F. on a deep-fat thermometer, in batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes, or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as hors d' oeuvres or as a side dish.


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