Tuscan Carrot and Spring Onion Fritters

3 c. carrots, peeled and grated
1/4 c. onion, peeled and grated
1/4 c. chives, shopped
2 eggs
1 c. flour
1/2 tsp. baking powder
1 tsp. salt
Tuscan Herb Olive Oil

Line a large bowl with a clean kitchen towel. Place the grated carrots and onion in the center of the towel, bring the corners together and squeeze, removing as much liquid as possible from the veggies. Discard the liquid and place the dried carrots and onion in the bowl. Add the chives and eggs and using your hands, mix until combined. Sprinkle in the flour, baking powder and salt and continue to mix (with your hands) until thoroughly combined and sticky. Portion the mix into flat, even patties and set aside.

Fill a large high-sided skillet 1/4 of the way full with Tuscan Herb Olive Oil. Heat oil over medium-high heat to approximately 325F. Once the oil is hot and working in batches, fry the fritters until golden brown, about 2 minutes per side. Remove the fritters from the skillet and set them aside to drain on a wire rack or paper towels.

Serves 4 - 6

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