Ingredients
1 cup all-purpose flour1 teaspoon salt1 teaspoon baking powder2 large eggs, room temperature1/2 cup 2% milk1 teaspoon canola oil3 cups shredded carrots Canola oil for fryingOptional: Ranch salad dressing or sour cream and chervil or chopped parsley
Preparation
In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots.
In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop batter by 2 tablespoonfuls into hot oil. Press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side, carefully turning once. Drain on paper towels. If desired, top with chervil or chopped parsley and serve with ranch dressing or sour cream.
