Updated: Apr 18
3 cups carrots, peeled and grated
1/4 cup yellow onion, peeled and grated
1/4 cup chives, chopped
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp Kosher Salt
Ella's Tuscan Herb EVOO
Line a large bowl with a clean kitchen towel. Place the grated carrots and onion in the center of the towel, bring the corners of the towel together, and squeeze, removing as much liquid as possible from the veggies. Discard the liquid and place the dried carrots and onion in the bowl. Add the chives and eggs and, using your hands, mix until combined. Sprinkle in the flour, baking powder, and salt and continue to mix (with your hands) until thoroughly combined and sticky. Portion the mix into flat, even patties, and set aside.
Fill a large high-sided skillet 1/4 of the way full with Tuscan Herb Infused Olive Oil. Heat oil over medium-high to approximately 325°F. Once the oil is hot and working in batches, fry the carrot fritters until golden brown, about 2 minutes per side. Remove the fritters from the skillet and set them aside to drain on a wire rack. Enjoy!