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Carrot Fritters

Yield about 1 1/2 dozen


  • 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

How to Make It

  1. 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.

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

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