This was originally a Pineapple Fritter recipe my mother used to make when I was a child. I have substituted finely mashed cooked carrots for the crushed pineapple the original recipe called for. Unfortunately my mother never got to taste my variation but I think she'd approve. —clare rannigan
- Serves 6-8
unbleached white flour
1 1/4 teaspoons
pure vanilla extract
canola or vegetable oil
- Peel carrots and cut into chunks. Just cover with water and boil until very tender. Once carrots are fork-tender, start heating about an inch of oil in a 9- or 10-inch frying pan over a medium flame or burner.
- Drain carrots and mash with fork or pastry blender until smooth. While still hot add sugar and butter. Lightly beat egg and vanilla extract. Blend flour and baking powder with wire whisk and then add to egg mixture. Mix with spoon.
- Add milk very gradually until batter is thick enough to hold together while being dropped by spoonfuls into hot oil over medium high heat. Brown on one side for about 2 1/2 minutes, checking to make sure the fritters aren't browning too fast. When they are golden brown on the bottoms turn over and brown on the other side for 2 1/2 minutes or until they, too, are golden brown. Remove to plate covered with layers of paper towels to drain.
- Sift a generous layer of powdered sugar over fritters while still warm and serve immediately.