Itty bitty green onions. They went into breakfast.
Some of one million carrots.
Did you know that if you get a bucket and some sand you can store your carrots in the sand
for up to two months or so?
Now what to do with a million carrots, or two cups of a million.
Sweet Carrot Zeppole!
Sweet Carrot ZeppoleAdapted from Always Order Dessert
Ingredients
2 cups unbleached all-purpose flour, plus additional if dough is too wet
1 1/2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Dash Vanilla extract
2 large eggs
1/3 cup granulated white sugar
2 tablspoons bourbon or dark rum (I used scotch)
1/3 cup heavy cream
2 cups shredded carrots
coconut or vegetable oil for deep frying
confectioners sugar for dusting
1. Pour about 4 inches of coconut or vegetable oil in a medium dutch oven or pot with a heavy bottom. Set on medium heat with a thermometer in place to check the temperature. The oil will be ready for deep frying when it reaches 350 degrees. (should take about 10 minutes)
2. Sift together the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, and cloves).
3. In the base of your electric mixer or by hand, whisk together the eggs and sugar. Split the vanilla bean in half and scrape in the seeds. Whisk until incorporated. Add the bourbon or dark rum and the heavy cream and beat quickly until incorporated.
4. Gently mix in the dry ingredients and mix well until fully incorporated.
5. Fold in the carrots. The dough should be wet, but still stiff enough to scoop and hold a loose shape in the oil. If it's too watery, sprinkle in some additional flour until it thickens slightly.
6. Check the oil with a candy/deep fat thermometer and see if it has reach 350 degrees. If so, use a cookie scoop or spoon to drop round spoonfuls of the batter into the hot oil in batches (about 2 tablespoons each), being careful not to crowd the pot. Let fry for about 2-4 minutes, or until the fritter is golden on all sides.
7. Remove the fritters from the hot oil and let drain on paper towels while you continue frying the rest.
8. Serve immediately, dusted with confectioners sugar.
Cook's note: The fritters should be eaten immediately, but the batter can be prepared up to 2 hours in advance and kept refrigerated in an air-tight container.
