To begin, you’ll line a baking sheet with a couple layers of paper towels. Turn your oven on to the “warm” setting and place the lined baking sheet inside.
As you cook the fritters, you will place them in there to stay warm while you cook the rest of them. The paper towels will absorb any excess oil from the fritters.
Whisk your egg in a mixing bowl.
Add in the shredded carrots, onion, garlic, cheese, parsley, salt and pepper. Toss it to combine.
Sprinkle in the cassava flour and pour in the cream.
Mix to combine all of the ingredients.
Place enough oil in a skillet to cover the bottom with a thin layer. You can use a cast iron skillet as long as it is well seasoned. If your cast iron seasoning is questionable, use a non-stick skillet..
The fritter “batter” is placed in the hot with tongs to create little piles that will begin to cook and stick together. Cook them over medium heat for about 4 minutes and the gently turn them over to cook on the other side until the fritters are nicely golden brown.
As they are cooked, place them on the lined baking sheet in your oven.
Repeat the process until you have used all of the carrot mixture. This recipe will make 10 -12 fritters.
Your actual cooking time will vary according to the size of your skillet(s) and how many fritters you cook at a time. Total time for each fritter will be about 8 minutes - 4 per side.