Carrot Fritters

[Guest guest]

* Exported from MasterCook *

 

Carrot Fritters

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Peanut-oil for deep-frying

4 cups carrots -- grated peeled

1/4 cup minced cilantro leaves

1 teaspoon grated fresh ginger

2 teaspoons cumin seed, toasted and crushed

1 tablespoon white mustard seeds

4 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon fresh-ground black pepper

4 eggs lightly beaten

1 large bunch cilantro -- broken into sprigs

Honey-Ginger Mustard

2 tablespoons hot dry mustard, such as Colman's

1 tablespoon ice water

3/4 cup Dijon mustard

1/4 cup honey

1/4 cup minced candied ginger

1 teaspoon grated fresh ginger

2 cloves garlic -- minced

1/2 teaspoon fresh-ground black pepper

2 tablespoons minced cilantro leaves

 

In a deep-frying pan, heat about 2 inches of peanut oil to 350 degrees F.

While the oil is heating, quickly mix the fritter batter. In a large mixing

bowl, toss together the carrots, minced cilantro, and ginger. In a small

bowl, combine the cumin, mustard seeds, flour, baking powder, salt, and

pepper. Add the mixture to the carrots, and toss together lightly. Pour the

beaten eggs over the carrot mixture and toss quickly with a fork.

 

Make the fritters: Use a small (1-ounce) ice cream scoop or a soup spoon to

shape the fritters, ad drop them, one by one, into the hot oil, being

careful not to crowd them. Turn the fritters after 1 minute, and fry until

they are golden brown, about 1 minute more. Using a slotted spoon, transfer

the fritters to absorbent paper to drain. Allowing the oil to return to 350

degrees F after each addition, continue until all the batter has been used.

 

Spread the cilantro sprigs on a serving platter, place the fritters on top,

and serve immediately, with the honey-ginger mustard sauce on the side.

 

 

 

Honey-Ginger Mustard:

Mix the dry mustard with the ice water in a small bowl to form a smooth

paste. Let the paste sit for 20 minutes. Add the Dijon mustard, honey,

candied and fresh ginger, garlic, pepper, and cilantro, and stir until the

mixture is smooth. Let the mustard rest for at least 30 minutes before

using. Store, covered, in a glass jar in the refrigerator.

 

- - - - - - - - - - - - - - - - - -