Carrot Fritters

Carrot Fritters

1 lb. carrots peeled and cut in small pieces

salt

1 C. flour

1 t. baking powder

1/2 C. sugar

1 t. vanilla

2 t. butter melted

1 egg beaten

1/2 C. olive oil

Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.

Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.

Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.

Makes 18 fritters.