1 lb. carrots peeled and cut in small pieces
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.