Dilled carrot fritters dill creme fraiche
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots, grated |
| 1 | tablespoon | Grated ginger |
| 1 | cup | Scallion, minced |
| 1 | teaspoon | White pepper |
| 1½ | teaspoon | Salt |
| 1 | cup | Flour, sifted |
| 2 | Eggs, beaten | |
| 1 | cup | Heavy cream |
| 1 | cup | Sour cream |
| 1 | tablespoon | Dill, minced |
| Corn oil for deep frying | ||
Directions
Combine carrots, ginger, scallion, white pepper, salt, flour and eggs in a large bowl; mix well. Shape by tablespoonfuls into balls; place on tray.
Freeze for 1 hour. Heat oil to 350 degrees in saucepan. Deep-fry fritters until golden brown; drain. Serve with DILL CREME FRAICHE.
To make with DILL CREME FRAICHE, whisk heavy cream and sour cream in bowl; pour into covered container. Let stand in warm place for 12 hours or until thickened. Stir in dill. Chill, covered for 36 hours.
Source: Great Recipes from Great Gardeners Posted to MM-Recipes Digest by dandelion@... on Mar 2, 1998
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