| 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
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