Carrot Fritters

Makes 20 - 2" fritters

1 pound carrots
1/4 cup finely chopped onion
water
2 eggs
1/2 cup unsifted flour
1/4 teaspoon salt
dash paprika
2 Tablespoons chopped parsley
salad oil
prepared mustard

Pare and coarsely chop carrots. In a medium saucepan, combine carrot with
onion and 1/2 cup water. Bring to boiling; simmer, covered, until carrot
is just tender, about 10 minutes. Drain the liquid into a measuring cup.
Turn 1/2 cup liquid into a small bowl.
Separate eggs. Place whites in a small bowl. Add yolks to reserved liquid.
With electric beater, beat whites just until stiff, but not dry. Add flour,
salt and paprika to yolk mixture. With electric beater, beat until smooth.
Fold flour mixture, carrot and onion mixture and parsley into beaten whites.
Heat a little oil in a griddle or large heavy skillet. Drop carrot mixture
by heaping tablespoon onto griddle and fry until golden. Turn fritters and fry
until golden on the other side. Keep warm. Repeat with remaining batter. Serve
with mustard.
Source: McCalls

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