First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from www.sarahmelamed.com
2 cups finely grated Carrots
1/2 cup bread crumbs
1 cup of grated onion or leek
1/4 tsp. black pepper
2 eggs vegetable oil for frying
In a bowl, mix carrots, onions or leek, eggs, bread crumbs and pepper together until homogenous. Create about 15 flat, round, fritters from the mixture, about 1/2-inch thick. Heat enough oil in a pan so that it comes half way up the fritters. Fry fritters until golden brown, on both sides. Remove onto paper towels to absorb excess oil. Salt fritters while hot. Serve with a dollop of sour cream into which ground coriander has been stirred.