| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | November 19 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Coarsely grated carrot |
| 1/2 | c | Thinly sliced scallion |
| 1 | lg | Egg; beaten lightly |
| 1/3 | c | Fine dry bread crumbs |
| Vegetable oil for deep-frying |
INSTRUCTIONS
In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to taste. In a large skillet heat 1 inch of the oil until it registers 375F. on a deep-fat thermometer, in batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes, or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as hors d' oeuvres or as a side dish. Makes about 10 fritters. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”