There are many varieties of carrots,
but most of those grown for the American market are 7" to 9" long and 3/4" to 1
1/2" in diameter; carrots of this type are commonly sold in plastic bags at the
supermarket. Some stores also offer bunches of carrots with their green tops
You may see some less familiar varieties at your local farmstand or farmer's
market, including short, fat (but deliciously sweet) Chantenay carrots and small
round carrots that are a treat for the kids.
carrots are sometimes peeled and trimmed to 1 1/2" to 2" lengths and packaged as
"baby" carrots. But true baby carrots are pulled from the ground early, and
actually look like miniature carrots. They are sold in specialty shops or local
markets, usually with their green tops attached.
The majority of carrots for the U.S. market are grown in California and
Michigan, and shipped nationwide all year round. In the summer and fall, you may
find locally grown fresh carrots at farmers' markets or produce stands.
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.