Yield: Yields 10 fritters
Shredded carrots together with potatoes create a golden twist on traditioal latkes. Serve them with a dollop of sour cream, or play up their spiciness with a homemade salsa.
This recipe is excerpted from Cooking from the Garden.
In a large skillet, heat 1/4 cup of vegetable oil over high heat until the oil is shimmering, but not smoking. Use a 1/4 cup measuring cup to scoop the batter into the skillet. Put as many fritters in the pan as will fit without crowding. Cook them, turning once, until golden brown on both sides. Remove the fritters from the skillet and place them on paper towels to drain. Repeat with the remaining mixture until all the fritters are cooked. Serve immediately.
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