Reviewed: Nov. 22, 2009

Schockingly delicious! I used some of the variations below (garlic and onion powder in place of shallots, added some parmesan). My husband wants me to make these once a week now! I had leftover chicken gravy which worked great instead of bernaise. I also made a quick Buffalo Blue Cheese dip which was equally tasty. I was surprised by how thick the batter was, but it worked out perfectly. A wonderful recipe!

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fentonm

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Reviewed: Sep. 18, 2009

These were actually pretty good. Different then your normal carrot recipe. I cheated and did not make my own bearnaise sauce, I bought one of those packages which turned out really good. The sauce really adds a lot to the flavor of the fritters. I did not want to pull out my big fryer so I just made is a medium size sauce pan. It uses less oil and I could still fit about 3 at a time. I will make these again.

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 16, 2009

These turned out very, very good. I added garlic and took the salt out. Will definately make again!

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Coni

Cooking Level: Expert

Home Town: Maroa, Illinois, USA

Living In: Hudson, Illinois, USA

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Reviewed: Jan. 31, 2009

These are soooo good. I didn't have shallots so I added a touch of garlic powder and some finely chopped sweet onion. Yummmmm!

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Terry

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Miami, Florida, USA

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Reviewed: Nov. 5, 2008

Even my husband will eat carrots this way.

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TWestM

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

Very good! They were light, had a good flavor and I added 1/4 cup of Parmesan cheese. My family and company loved them. I served them with Ken's Honey Mustard Salad Dressing and also some blue cheese dressing.

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 16, 2006

My family loves carrots, but we always get tired of raw, or steamed. That was the only way I knew how to prepare them. When I found this recipe I was so excited. I had everything on hand and I made them immediately. The family ate them up and they ask for them all the time. I have to at least make them once a week. I think my son would eat them everyday if I would make them. Thanks so much for this recipe.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 11, 2006

These were perfect! I prepared them according to the directions with the exception that I didn't fry them quite as long as stated. They seemed to be cooked in half the time. I might have gotten a rather strong shallot because the amount called for in the recipe seemed a little strong. They were very easy to prepare and tasted wonderful paired with a salad and some broiled fish. Thanks for the keeper recipe!

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