Carrot Fritters
Recipe No. 178 from the U.S. Army's WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 178 from the U.S. Army’s WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 6½ quarts (6½ No. 56 dippers) cooked, diced carrots, or two No. 10 cans diced carrots for corn in recipe for corn fritters.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 178, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.