Carrot Fritters

The Record’s “Recipe of the Week”:
Carrot Fritters by Jami A. Lewis

1 lb. fresh carrots
1/4 cup finely chopped onion
1/2 cup water
2 large eggs, separated
1/2 cup all purpose flour
1/4 tsp. salt
Paprika to taste
2 T. chopped parsley
Vegetable Oil
Dijon mustard

Wash, trim, peel and grate the carrots. In a medium saucepan, simmer the carrots and onion in 1/2 cup water for about 5 minutes or until the carrots are just tender. Drain, saving 1/2 cup of the liquid.

Add the reserved carrot liquid to the egg yolks. Add the flour, salt and paprika to the egg yolk mixture and beat until smooth.

Beat the egg whites until peaks form. Fold the carrots, flour mixture and parsley into the beaten egg whites.

Heat oil in a skillet and fry tablespoons of the carrot mixture until golden brown, turning once. Drain on paper towels. Spread with Dijon mustard and serve warm.