Carrot Fritters

Oxmoor House
about 1 1/2 dozen


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1 1/2 cups cleaned, shredded baby carrots (about 1 dozen)
3 cups soft breadcrumbs
1/2 cup milk
2 eggs, beaten
3 tablespoons minced onion
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable oil


Combine first 8 ingredients; mix well. Heat 2 inches of oil in a heavy skillet over medium heat. Drop mixture by tablespoonfuls into hot oil (375°). Fry until golden brown, turning once; drain. Serve hot.

Serving Suggestion: Carrot Fritters may be served as an appetizer with Horseradish Sauce.

Created date

February 2010