INGREDIENTS
4 carrots
1 parsnip
3 eggs, beaten
¼ cup flour
¼ cup chopped cilantro
2 Tbsp. grated fresh ginger
1 Tbsp. minced shallot
kosher salt and freshly ground black pepper, to taste
2 to 3 Tbsp. canola oil
½ cup sour cream
1 Tbsp. Sriracha
PREPARATION
• Peel the carrots and parsnip, then grate by hand or use the grating attachment on a food processor.
• Transfer the grated vegetables to a large bowl. Add the eggs, flour, cilantro, ginger, shallot, salt and pepper. Mix well.
• In a skillet over medium-high heat, warm the canola oil. Working in batches, ladle 1/3 cup of batter onto the skillet. When the fritter rises to œ-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed.
• In a small bowl, combine the sour cream and Sriracha. Serve each fritter with a dollop of sauce.
This article appears in October 2014.