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Title: Dilled Carrot Fritters + Dill Creme Fraiche
Categories: Appetizer Vegetable
Yield: 50 Servings
| 2 | lb | Carrots, grated |
| 1 | tb | Grated ginger |
| 1 | c | Scallion, minced |
| 1 | ts | White pepper |
| 1 1/2 | ts | Salt |
| 1 | c | Flour, sifted |
| 2 | Eggs, beaten | |
| 1 | c | Heavy cream |
| 1 | c | Sour cream |
| 1 | tb | Dill, minced |
| Corn oil for deep frying |
Combine carrots, ginger, scallion, white pepper, salt, flour and eggs in a large bowl; mix well. Shape by tablespoonfuls into balls; place on tray. Freeze for 1 hour. Heat oil to 350 degrees in saucepan. Deep-fry fritters until golden brown; drain. Serve with DILL CREME FRAICHE.
To make with DILL CREME FRAICHE, whisk heavy cream and sour cream in bowl; pour into covered container. Let stand in warm place for 12 hours or until thickened. Stir in dill. Chill, covered for 36 hours.
Source: Great Recipes from Great Gardeners
From: Dandelion@edeneast.Com
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