Original Receipt

Beat two or three boiled  carrots  to a pulp with a spoon; add to them six  eggs  and a handful of  flour;  moisten them with either  cream,   milk,  or  white wine,  and sweeten them. Beat all together well, and fry in boiling  lard.  When of a good color, take them off and squeeze on them the  juice of a Seville orange,  and strew over fine  sugar. Add enough water to cover carrots. Cover pan and boil, on high until quite soft; 20 – 30 minutes. Carefully add a large scoopful of the batter to the hot oil. The batter should start to brown and float to the top of the oil.Drain carrots and mash well. To mashed carrots add eggs, milk, sugar and flour, and mix well. Heat 1/2 inch of oil in a heavy skillet over medium/high heat.

After 10-15 seconds gently flip fritter over and let simmer for another 10-15 seconds.

8. Remove golden brown fritter from oil and let drain on a towel.

9. Sprinkle over a bit of sugar and a bit of orange juice. [Tip! Roll the orange firmly on the counter before cutting open to more easily extract juice.]