Friday, December 6, 2013

Shallot, Carrot, and Parmesan Fritters

Shallot, carrot and parmesan fritters are a delightful start to any meal. They are smaller more bite sized, but remind me a lot of apple fritters, with a deliciously different flavor. The extra egg and tablespoon of baking powder make a very light fritter. Shallots and carrots are in good supply at our farmers market booth year around.

  • 1/4 - 1/2 lb shallots, diced
  • 1 cup grated carrots, use our candy carrots for a sweeter fritter
  • 1 1/2 cup flour, this does not have to be a wheat flour
  • 2 tbsp butter
  • 1/2 tsp. salt
  • 1/2 tsp fresh chopped thyme
  • 2 tbsp baking powder
  • 2 large free range eggs, beaten
  • 3/4 cup milk
  • 3/4 cup parmesan cheese, grated
  • 1/4 tsp black pepper, fresh ground
  • coconut oil for frying
  • Saute shallots with butter over medium heat until golden and sweet, that should take about 6 minutes. Remove from the heat, then cool to room temperature. Combine dry ingredients and wisk in the egg and milk and mix until smooth. Stir in the shallot mixture, cheese and pepper. Adjust flour to a thick consistency.
  • Heat oil to 350F. Scoop the batter in tablespoon quantities into the hot oil and cook until golden, about 1-2 minutes. Drain to paper towels and keep warm while you cook the remiaing batter. Season and serve.
Optional Dipping Sauces:
  • Combine 1/4 cup of raspberry jam with 2 tablespoons apple cider vinegar and 1 teaspoon dark sesame oil. Mix together.
  • Combine 1/4 cup of jalapeno jam with 2 tablespoons apple cider vinegar, and 1 teaspoon olive oil. Mix together.
  • Combine 1/4 cup poblano relish, 1/4 cup raspberry jam and Greek yogurt.  Mix together. This was my favorite and what I used when I made fritters.
  • The fritters would also be great with a sugar glaze or powdered sugar.

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