Carrot and Cilantro Fritters

1. 1

   Scrub the carrots and push them through a food processor fitted with a grater attachment.

2. 2

   If you prefer, grate them by hand using the coarse side of the grater.

3. 3

   Either way, you are after long, thin shreds rather than mush.

4. 4

   Transfer them to a bowl.

5. 5

   Peel the onion, finely slice or grate it, and stir it into the carrots along with the garlic and a seasoning of salt and black pepper.

6. 6

   Stir in the heavy cream, beaten egg, grated cheese, coarsely chopped cilantro, and the flour.

7. 7

   Warm a shallow layer of olive oil in a nonstick frying pan.

8. 8

   Drop large dollops of the mixture into the pan, a couple at a time, and fry until lightly cooked on the bottom.

9. 9

   Turn with a spatula and let the other side color.

10. 10

    They should take three or four minutes per side.

11. 11

    The cakes are ready as soon as they are dark gold.

12. 12

    Remove to a warm plate.

13. 13

    A sheet of paper towel will remove any oil.

14. 14

    Eat immediately.

No additional tips available.