Thursday, July 4, 2013

Carrot, Dill, and Poppy Fritters

Shred a whole mess of carrots into a bowl with lots of dill and poppy seeds.
Season well with salt and pepper.
Pour in two eggs beaten with some almond flour.
Combine well.
Form patties and fry individually in oil until they get a bit crispy.
Serve with some pickled red onion.


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