Carrot Fritters

Combine the grated carrots, sliced green onion, lightly beaten egg, bread crumbs, salt, and pepper in a bowl and mix until evenly incorporated.

Divide the mixture into 8 equal portions and shape each into a compact, oblong patty about 2 inches long and 1 inch thick.

Heat vegetable oil in a deep, heavy-bottomed pan or wok to 350°F (175°C), or until a small piece of bread browns in about 60 seconds.

Carefully place the fritters into the hot oil in batches, being careful not to overcrowd the pan.

Fry the fritters until the exterior is golden brown and crispy on all sides, turning occasionally with a slotted spoon to ensure even cooking.

Remove the cooked fritters from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Repeat steps 4-6 with the remaining fritter batches until all are cooked.

Serve the hot carrot fritters immediately as an appetizer or light snack, optionally accompanied by tamarind chutney, mint chutney, or yogurt for dipping.