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Carrot Fritters
This recipe is a painless way to get your kids to eat their vegetables and it's fun for the adults too. A timesaving tip is to use a bag of pre-shredded carrots. Makes 4 servings.

Peanut oil for deep frying
4 cups carrots, peeled and grated
1/4 cup cilantro leaves, minced
1 teaspoon fresh ginger, grated
2 teaspoons cumin seed, toasted and crushed
1 tablespoon white mustard seeds
4 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 eggs, lightly beaten
1 large bunch cilantro, broken into sprigs
Honey Ginger Mustard Dipping Sauce

In a deep frying pan (12" cast iron skillet), heat about two inches of peanut oil to 350 degrees.

Fritter Batter:
While the oil is heating, quickly mix the fritter batter. In a large mixing bowl, toss together the grated carrots, minced cilantro and ginger. In a small bowl, combine the cumin, mustard seeds, flour, baking powder, salt and pepper. Add the mixture to the carrots and toss together lightly. Pour the beaten eggs over the carrot mixture and toss with a fork just to combine.

To Make Fritters:
All ingredients are now thoroughly mixed in one bowl. Use a small 1 oz ice cream scoop or a soup spoon to shape the fritters. Drop them one by one into the hot oil, being careful not to crowd them. Turn the fritters after 1 minute and fry until they are golden brown - about 1 minute more. Using a slotted spoon, transfer the fritters to absorbent paper to drain. Hold each batch in a warm oven until you are ready to serve. Allow the oil to return to 350 degrees before adding each new batch of fritters. Spread cilantro sprigs on a serving platter, place the fritters on top and serve immediately with honey ginger mustard sauce on the side.

Honey Ginger Mustard Dipping Sauce

2 tablespoons hot dry mustard (such as Coleman's)
1 tablespoon ice water
3/4 cup dijon mustard (Gray Poupon, of course)
1/4 cup honey
1/4 cup minced candied ginger
1 teaspoon grated fresh ginger
2 garlic cloves, finely minced (or pressed)
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro leaves, minced

Mix the dry mustard with the ice water in a small bowl to form a smooth paste. Let the paste stand for 20 minutes. Add the Dijon mustard, honey, candied and fresh ginger, garlic, pepper and cilantro. Stir until the mixture is smooth. Think about using your food processor or blender for the ultimate smoothness. Let the mustard rest for at least 30 minutes before using. Store covered in a glass jar in the refrigerator.

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