Ingredients
6 cups water2-1/2 cups finely chopped carrots1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper2 eggs, separated3 tablespoons milk2 tablespoons finely chopped onion2 tablespoons minced fresh parsleyOil for deep-fat fryingMUSTARD SAUCE:1 tablespoon minced fresh parsley1 tablespoon red wine vinegar1 tablespoon Dijon mustard1 teaspoon finely chopped green onion1/4 cup olive oil
Preparation
In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry.
In a large bowl, combine the flour, salt and pepper. Combine egg yolks and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.
For mustard sauce, in a small bowl, combine the parsley, vinegar, mustard and green onion. Slowly whisk in oil until blended. Serve with fritters.
