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