Curried carrot fritters


1/2 cup flour
1/4 tsp salt
1 egg, slightly beaten
1 tbsp vegetable oil
1/2 cup flat beer
1 tsp curry powder
1 egg white
1/2 lb carrots, peeled and coarsely grated

How to prepare

Combine flour, salt, egg, 1 tbsp of vegetable oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temperature, the longer the better. (it can also be refrigerated overnight). Stir in curry powder. Beat egg white until stiff and fold it into the batter. Gently fold in carrots. Drop large spoonfuls of mixture into 375-degree vegetable oil, and cook about one minute on each side. The oil doesn’t need to be more than one” deep for this. Remove fritters with a slotted spoon, and let them drain on paper towels. Serve hot. Makes four servings.

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