Optional: Chervil or chopped parsley, and ranch salad dressing or sour cream
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 a large cast-iron or other heavy skillet, heat 1/4 in. oil over medium heat. Working in batches, drop batter by 2 tablespoonfuls into hot oil. Press lightly to flatten. Fry until golden brown, 1-2 minutes on each side, carefully turning once. Drain on paper towels. Top with chervil or chopped parsley and serve with ranch dressing or sour cream if desired.
Carrot Fritters Tips
What else can you put in carrot fritters?
You can put many different things in carrot fritters, including minced garlic, sliced green onions and your favorite chopped fresh herbs. For a southwest spin, add some cumin, then serve with homemade ranch or cilantro dressing. Or give the fritters a sweet touch with shredded apples and ground cinnamon.
How should you store carrot fritters?
Although carrot fritters are best served right after deep-frying, you can store them in an airtight container for 2 days. To reheat, place in a single layer on a baking sheet and bake at 350°F for about 10 minutes or until heated through.
Can you make carrot fritters ahead of time?
It’s best to make carrot fritters right before you serve them, but you can make the batter a few hours in advance, then fry them up and keep in a warm oven until serving.