Monday, April 11, 2016

"Meatless Monday" Recipe of the Week - Crispy Carrot and Mint Fritters

This week's "Meatless Monday" Recipe of the Week are Crispy Carrot and Mint Fritters. You can find this recipe on the PBS Recipe website where they a fantastic selection of recipes for all tastes and cuisines, check it out soon!

Crispy Carrot and Mint Fritters

This Crispy Carrot and Mint Fritters recipe is a delightfully colorful, fragrant appetizer that are so light.

1 teaspoon ras el hanout
1/2 teaspoon salt
vegetable oil for frying
10 ounces (280 grams, or about 2 medium) carrots
.5 ounces (13 grams) mint leaves
2.1 ounces (60 grams) all-purpose flour
6 tablespoons club soda

1 - In a small bowl, combine the ras el hanout and salt.
2 - Heat a pot with 1-inch of vegetable oil to 340 degrees F (170 C). Prepare a wire rack lined with a few sheets of paper towels.
3 - Peel and julienne the carrots and add them to a bowl with the mint leaves and all-purpose flour.
4 - Toss to coat everything with flour.
5 - Add the cold club soda and stir until just combined (it's okay if there are some small clumps of flour remaining).
6 - When the oil has reached the target temperature, place a mound of carrots on a spatula (the type used for flipping pancakes), and then lower the spatula into the oil, using another spatula to gently scrape the mound off of the first spatula. It's important to add each fritter to the oil in one piece, otherwise your fritter will disintegrate while frying.
7 - Repeat to make additional fritters, but don't overcrowd the pot.
8 - Fry until the fritters are crisped on one side, and the flip and fry until they have crisped on the other side.
9 - Transfer the fritters to the prepared rack and then dust with the ras el hanout salt.

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