Ingredients
3 cups carrots, peeled and grated
1/4 cup yellow onion, peeled and grated
1/4 cup chives, chopped
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon Fleur de Sel
Directions
Start by preparing a large bowl lined with a clean kitchen towel. Place the grated carrots and onion in the center of the towel. Gather the corners of the towel and squeeze the mixture, removing as much liquid as possible. Discard the liquid and transfer the dried carrots and onion to the bowl.
Add the chives and eggs to the bowl and mix everything together using your hands until well combined. Sprinkle the flour, baking powder, and salt over the mixture and continue mixing with your hands until it forms a thoroughly combined and sticky mixture.
Divide the mixture into equal portions and form flat, even patties. Set them aside while you heat up the oil. Pour TAO Tuscan Herb Infused Olive Oil into a large, high-sided skillet, filling it up to a quarter of the way. Heat the oil over medium-high heat until it reaches approximately 325°F.
Once the oil is hot, start frying the carrot fritters in batches. Cook them until they are golden brown, which should take about 2 minutes per side. Once they are done, remove them from the skillet and set them aside on a wire rack to drain off any excess oil.