Springtime means outdoor parties and finger foods, like our carrot fritters. These crispy morsels sneak extra veg into your meal.
1 (16 oz) pkg Nature's Promise organic carrots
1 (0.75 oz) pkg chives
1/2 cup salted cashews
3 large eggs
1/2 cup flour
6 tbsp olive oil
Use the shredder attachment of a food processor or a box grater to shred the carrots. Set the shredded carrots in a large bowl. Mince the chives and add to the bowl. Finely chop the cashews or grind in the food processor, then mix with the carrot and chives.
In a large bowl, whisk together eggs and flour. Fold into the shredded carrots. Season with salt (in moderation) and pepper. Using a ¼-cup measuring spoon, scoop carrot mixture, form into 3-inch patties, and lay patties on parchment paper.
Heat the oil in a skillet over medium heat. Arrange as many patties as will fit without crowding the pan. Sear for 3 min. on one side, flip, and cook for an additional 3 min. until golden brown. Set aside on a plate lined with paper towels and tented with foil. Repeat with remaining fritters.