Recipe - Dilled Carrot Fritters Dill Creme Fraiche

2 pound Carrots, grated
1 tablespoon Grated ginger
1 cup Scallion, minced
1 teaspoon White pepper
1 One half teaspoon Salt
1 cup Flour, sifted
2 Eggs, beaten
1 cup Heavy cream
1 cup Sour cream
1 tablespoon Dill, minced
Corn oil for deep frying

Combine carrots, ginger, scallion, white pepper, salt, flour and eggs in a
large bowl; mix well. Shape by tablespoonfuls into balls; place on tray.
Freeze for 1 hour. Heat oil to 350 degrees in saucepan. Deepfry fritters
until golden brown; drain. Serve with DILL CREME FRAICHE.

To make with DILL CREME FRAICHE, whisk heavy cream and sour cream in bowl;
pour into covered container. Let stand in warm place for 12 hours or until
thickened. Stir in dill. Chill, covered for 36 hours.

Source: Great Recipes from Great Gardeners
Posted to MMRecipes Digest by dandelion@edeneast.com on Mar 2, 1998