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Carrot Fritters
with Mustard Seeds & Mustard Sauce

Makes about 2 dozen 1-1/2" fritters

 

Crunchy, sweet, and savory, these fritters spice up any occasion and, served with a ginger-flavored mustard for dipping, make an enticing before-dinner appetizer.

Mix together all the ingredients except the oil until they are just combined. Be careful not to over mix. In a deep frying pan, bring about 1-1/2" oil to 350 degrees and drop in the batter, spoonful by spoonful, being sure not to crowd the pan and allowing a few seconds between each fritter to allow the oil to return to the proper temperature. Turn the fritters after one minute and fry until they are golden brown, about one more minute. Using a slotted spoon, transfer the fritters to absorbant paper to drain. Continue until all the batter has been used. Serve the fritters immediately, with one or more of the suggested sauces.

 

Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.

 

The Good Cook's Online Guide to Mustard

Mustard Recipes

 

Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture

 

This Archived Page created between 1994 and 2001. Modified August 2007