Carrot Fritters

Ingredients

• Wash and scrape a bunch of young French carrots
• boil them in salted water
• season with salt
• pepper
• a little best salad oil
• and lemon juice
• some chopped parsley
• Have ready a light frying batter

Method

1. 1

   Wash and scrape the carrots and boil them in salted water.

2. 2

   When done, drain and let cool.

3. 3

   Cut each carrot in half or quarters, pare neatly.

4. 4

   Put the cooked carrots in a pie-dish, season with salt, pepper, salad oil, and lemon juice; sprinkle with chopped parsley and keep covered for 1 hour or longer.

5. 5

   Dip each carrot into the batter and fry in hot fat until golden.

6. 6

   Drain and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Carrot Fritters. Wash and scrape a bunch of young French carrots and boil them in salted water. When done, drain CARROTS. 73 them and let cool. Unless very small, each carrot must be cut in half or in quarters, in which case they must be pared neatly. Put the cooked carrots in a pie-dish and season with salt, pepper, a little best salad oil, and lemon juice ; sprinkle over some chopped parsley and keep covered for A hour or longer. Have ready a light frying batter

Cook this with the app: pantry check, scaling, and the assistant.