www.jodyhorton.com
I point to tall, green, feathery fronds in the garden: “Pull that, Liam.” He yanks and his eyes go wide with shock and awe. “A carrot!!” Like it’s the last thing in the world he expected. A garden will do that to you. Flowers that become apples, feathery ferns that become asparagus, seeds that become tomatoes with tart juice that runs down your chin. The very idea of a world that renews itself, quivering with life, is enough to shake me to my roots. That I can feel connected to it, and watch it giving birth to itself each spring is truly a gift. The birds and the butterflies are back, the trees are greening, the sap is running, the earth is quickening. Quick, fling the doors open wide and let it in!
Carrot Fritters
1 bunch carrots, peeled and grated on the large holes of a grater
1/3 c. minced onion
1/3 c. grated cheddar
1/4 c. chopped cilantro
1/3 c. flour
1/3 c. creme fraiche, sour cream, or heavy cream (if using cream, reduce quantity to 1/4 c.)
1 egg
salt & pepper
oil for frying (I use grapeseed)
Combine carrots, onion, cheese, and cilantro in a large bowl. Add flour and toss to coat evenly. Whisk together creme fraiche and egg, then add to carrot mixture. Season to taste with salt and pepper. Heat oil in a large, heavy skillet until ripples form. Drop carrot mixture a flatten slightly. When browned, carefully flip over to brown and crisp the other side. Drain on paper towels or a grocery bag and serve warm.
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
www.jodyhorton.com
Austin Farm to Table on said:
Thanks for helping me decide what I’m having for dinner!
farmhousetable on said:
I wish I was coming over! We should start a local food once-a-month supper club.
Nicole on said:
The sweetness of the carrots with the earthiness of the cheddar and brightness of the cilantro sounds AMAZING!
Making this next week for sure. Just need to pick up some Full Quiver cheddar first!
Thanks for yet another beautiful and simple meal.
Penny De Los Santos on said:
Beautiful! These look amazing.
farmhousetable on said:
thank you! made them for Easter & they are my new favorite thing.
June Kontvis on said:
I made these this week, only I used sweet potato instead of carrot. They were delish!
farmhousetable on said:
that sounds great too–I was wondering how they would do with sweet potato.
Nicole on said:
Just wanted to let you know we finally got to make these tonight. They were so good! I can’t wait to try these with zucchini and squash in the summer!
farmhousetable on said:
oh, that sounds delicious! I think I’m ready for summer.
Nicole on said:
I feel guilty for dreaming of summer right now, even though there are wonderful strawberries and asparagus and artichokes and peas that I should be making the most of right now… But really, I’m just dreaming about melons and peaches and corn and tomatoes and potatoes and peppers! And then without fail, as soon as summer finally comes, I start dreaming of winter squash and leafy greens…
Paula Disbrowe on said:
Making these tonight to serve with chickpea & arugula salad (with cumin vinaigrette), can’t wait! Photos are so gorgeous!
farmhousetable on said:
And I made your beet & red cabbage salad last night. I think it might be my favorite salad ever!
black on said:
Best post. I appear forward to reading a great deal more. Cheers
farmhousetable on said:
thank you for visiting!
Lianna on said:
One word – Crack. These are so amazing! Thank you so much for sharing this recipe.
Lianna on said:
I have a question. Do you think I can form these, refrigerate over night and then fry them up tomorrow for Easter dinner?
farmhousetable on said:
I wouldn’t advise that–I’m afraid the carrots would throw off liquid and they would be too runny/fall apart. They don’t take long to throw together, though! By the way, the blog has moved here: https://farmhousedelivery.com/blog/
Visit there to to subscribe to new posts!
Lianna on said:
These are the best! Thank you for sharing. The most time consuming part of the recipe is the grating. So to help with time management for Easter Dinner I grated the carrots and cheese the night before. The rest was a snap to put together!
sarah on said:
long time lurker, first time poster, with a question thats a bit, um, totally off topic here… what’s the lipstick color you’re wearing in that first picture? It’s gorgeous, and i’ve been looking for something like it for a long time… the recipe sounds great too, of course!
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