Carrot Fritters
Cooking Times
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 2 eggs, room temperature
- 1/2 cup milk
- 3 cups Cal-Organic Shredded Carrots
- 3 tablespoons avocado oil
- Chopped Cal-Organic Farms Parsley for garnish
Directions
1. In a large bowl, combine flour, salt, baking powder, cumin, garlic granules, and onion granules.
2. In a separate bowl, whisk the eggs and milk.
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Add the carrots and stir.
5. Add the avocado oil to a large skillet (use cast iron if you have one) on medium heat.
6. Add about 2 tablespoons of batter to the skillet for each fritter. Cook for 3 minutes on each side. Repeat until you have used up all the batter and have made about 15-20 fritters.
7. When they are done cooking, place them on a paper towel to dry.
8. Top with chopped parsley and serve with sauce of choice.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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