Ingredients
20
20 servings
- •2.75 cups sifted all-purpose flour
- •1.5 cups milk
- •6 tablespoons shallots, chopped
- •2 tablespoons chopped fresh parsley
- •2 tablespoons baking powder
- •2 teaspoons salt
- •2 teaspoons ground black pepper
- •1.5 teaspoons dried thyme
- •6 cups grated carrots
- •2 cups vegetable oil for frying
- •1 cup bearnaise sauce
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 140
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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