Carrot Fritters

Peel the carrots and grate them using the coarse side of a box grater. Finely dice the onion and mince or crush the garlic.

Heat 2 tablespoons of oil in a frying pan over medium heat. Cook the onion until soft and translucent, then add the garlic and sauté for another 30 seconds. Stir in the grated carrots and cook for 6–8 minutes, until they soften slightly and most of the excess moisture has evaporated. Remove from the heat and let the mixture cool until lukewarm.

Transfer the cooled carrot mixture to a large bowl. Add the eggs, breadcrumbs, grated cheese, chopped parsley, mustard, salt, black pepper, ground caraway, and marjoram. Mix thoroughly until evenly combined. If the mixture feels too soft, add a little more breadcrumbs.

With slightly damp hands, shape the mixture into small, flattened patties.

Heat enough oil in a frying pan to create a shallow layer about 1–2 cm deep. Fry the patties over medium heat for 3–4 minutes per side, or until golden brown and crisp. Transfer them to paper towels to drain any excess oil.

Serve warm with garlic sour cream, tartar sauce, or a fresh green salad.