Carrot and Cilantro Fritters

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

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

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

Transfer them to a bowl.

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.

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

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

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

Turn with a spatula and let the other side color.

They should take three or four minutes per side.

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

Remove to a warm plate.

A sheet of paper towel will remove any oil.

Eat immediately.