Carrot Fritters
Ingredients
2 3/4 c. sifted all-purpose flour
1 1/2 c. milk
6 TBL shallots, chopped
2 TBL chopped fresh parsley
2 TBL baking powder
2 tsp. salt
2 tsp. ground black pepper
1 1/2 tsp. dried thyme
6 c. grated carrots
2 c. vegetable oil for frying
1 c. bearnaise sauce, recipe follows
Directions
In a large bowl, combine first 8 ingredients.
Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
Heat vegetable oil in a deep fat fryer to 375 degrees.
Carefully lower the batter by heaping tablespoonsful into the hot oil. Do not crowd the fritters, fry only a few at a time.
Fry until fritters are golden brown, about 8 to 10 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
Bearnaise Sauce
3 egg yolks
2/3 c. melted butter (unsalted)
1 TBL dried tarragon
1/4 c. dry white wine or white wine vinegar with
tarragon
1/4 c. dry vermouth
1/2 chopped shallot
white pepper
Combine wine, vermouth, shallot and tarragon in small
saucepan. Boil down to half of the original quantity
(approximately 1/4 cup should remain). Strain. Put egg
yolks in cold double boiler. Water in double boiler should
not touch bottom of upper pan. Beat with flat bottomed
whisk until they look creamy and lemony. Over medium
heat, slowly add melted butter while continuously stirring.
When all butter has been added, immediately add strained
tarragon mixture (do not overcook once butter has been
added). Adding tarragon mixture will make the sauce very
thin. Continue stirring and cooking over medium to low
heat until sauce starts to thicken. Do not let sauce get too
thick; it will continue to thicken once removed from heat.
Add a few shakes of white pepper to taste. Remove from
heat immediately.
Ingredients
2 3/4 c. sifted all-purpose flour
1 1/2 c. milk
6 TBL shallots, chopped
2 TBL chopped fresh parsley
2 TBL baking powder
2 tsp. salt
2 tsp. ground black pepper
1 1/2 tsp. dried thyme
6 c. grated carrots
2 c. vegetable oil for frying
1 c. bearnaise sauce, recipe follows
Directions
In a large bowl, combine first 8 ingredients.
Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
Heat vegetable oil in a deep fat fryer to 375 degrees.
Carefully lower the batter by heaping tablespoonsful into the hot oil. Do not crowd the fritters, fry only a few at a time.
Fry until fritters are golden brown, about 8 to 10 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.
Bearnaise Sauce
3 egg yolks
2/3 c. melted butter (unsalted)
1 TBL dried tarragon
1/4 c. dry white wine or white wine vinegar with
tarragon
1/4 c. dry vermouth
1/2 chopped shallot
white pepper
Combine wine, vermouth, shallot and tarragon in small
saucepan. Boil down to half of the original quantity
(approximately 1/4 cup should remain). Strain. Put egg
yolks in cold double boiler. Water in double boiler should
not touch bottom of upper pan. Beat with flat bottomed
whisk until they look creamy and lemony. Over medium
heat, slowly add melted butter while continuously stirring.
When all butter has been added, immediately add strained
tarragon mixture (do not overcook once butter has been
added). Adding tarragon mixture will make the sauce very
thin. Continue stirring and cooking over medium to low
heat until sauce starts to thicken. Do not let sauce get too
thick; it will continue to thicken once removed from heat.
Add a few shakes of white pepper to taste. Remove from
heat immediately.
