T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

The Best Kurdish Carrot Fritters

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.

Find more recipes by produce: carrots, leeks