This Week's Resolution Recipe

[madbaker]

Carrot-Scallion Fritters

3/4 cup grated peeled carrot
1 large egg, beaten lightly
1/2 cup thinly sliced scallion (I used green garlic)
1/3 cup bread crumbs (I used panko-style)
vegetable oil for frying - peanut oil is best

Combine well carrot, scallion, egg, bread crumbs, and a dash of salt and pepper to taste. Heat oil in a skillet to 375 on a deep-fat thermometer. Drop carrot mixture into the oil by tablespoons, and fry 1 1/2 to 2 minutes or until golden. Drain on paper towels and serve warm.

What worked: nice taste. The wife suggested a dash of ginger in the mixture would liven these up and I agree.

What didn't: I'm not much of a deep fryer. I didn't burn down the house, or even splash or smoke up the kitchen, but the frying was uneven. If I had a deep fryer this would be much easier; likewise, make the balls all ahead of time. I ended up adding another egg as it was too dry to hold together, and then more bread crumbs because it was too wet.

Will I make it again? Doubtful.

Comments

Speaking as a Southern woman

[dame-cordelia.livejournal.com]

The food must float in the oil to cook evenly. If the oil is hot enough when the food is put in it, greasy food isn't an issue. And then you drain the cooked food on paper towels.

Now I don't throw away the used oil. I strain out the solids, and put the cooled oil in a sealed glass bottle and keep it in dark cabinet. Next time I fry, I use it again. The oil doesn't go rancid if it is used with any regularity.

As my sister once said, "I'm a Southern woman. I can fry anything."