Photo by Megan Myers
Yield: 8 fritters
- 3 cups grated carrot
- 2 green onions, sliced into thin rounds
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 T. flour
- 1 large egg
- 2 T. canola oil
Mix together carrot, onion, salt, pepper, flour and egg. If necessary, add more flour a little at a time until cohesive but not overly wet batter is formed.
In deep frying pan over medium-high heat, heat canola oil. Once oil is heated through, carefully drop 1/4 cup batter into pan, and fry for approximately 4 minutes on each side, turning down heat as necessary to maintain oil temperature. Remove cooked fritters to a paper-towel-lined tray and repeat until all batter is used.
Whisk together yogurt, dill and lemon juice. Add salt and pepper to taste. Serve with fritters.