- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 Eggland's Best Eggs
- 1/2 cup milk
- 1 teaspoon canola oil
- 3 cups shredded carrots
- Oil for deep-fat frying
- In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels. Yield: 20 fritters.
Originally published as Carrot Fritters in Country Woman Christmas Annual 2009, p45
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