If not you should try this easy way from Nigel Slater.


      Carrot Fritters
    325g carrots
    A medium onion
    A clove of garlic, crushed
    150ml cream, Half and Half, or milk
    1/4 cup Eggbeaters
    3 heaping tbsp of grated cheese, like a strong Cheddar
    1/4 cup chopped coriander leaves
    heaping tbsp plain flour
    Olive oil for shallow-frying
    Salt and pepper for seasoning

Clean and grate the carrots into large shreds.
Finely slice or grate it and mix with the carrots, garlic, and salt and pepper to taste.
Stir in the Half and Half, egg, grated cheese, coriander and flour.
Warm the olive oil in a non-stick frying pan.
Drop small balls of the mixture into the pan, a couple at a time, and fry till lightly cooked on the underside.
Flip and brown the other side. Takes about 3 or 4 minutes per side. The fritters are ready as soon as they are dark gold.
Lift out on to a warm plate with kitchen towels. Eat immediately. {Original Recipe}

Be careful cooking these they burn eh, over brown very easily. They are sweet and crisp. Pefect side for any meal.
Did the other IHCC members eat their veggies? Hop on over and SEE!