Mmmm Monday -- Potato Carrot Fritters (pancakes)

This weekend my Mom and I went to Taste of Home along with her cousins and a friend for a "girls day". We had a such nice time together! While shopping at some of the little stores in the area we sampled some potato pancakes which typically I do not like, at least not the ones my Mom makes out of left-over mashed potatoes. These I really enjoyed and they reminded me of zucchini fritters that I make. They were made from a mix and I do NOT like to use a mix. I did buy one for my Grandpa's birthday gift though as he enjoys cooking and I thought that would be nice and simple for him.

Today I was in the mood for potato pancakes and found a recipe that uses shredded hash brown potatoes, which I happened to have in my freezer. I used my zucchini fritter recipe using hash brown potatoes instead and added shredded carrots and they were gobbled up. One of these days maybe I'll actually get a picture of my food. I had leftovers that I planned on taking a picture of but they were eaten up before I got to it.

POTATO CARROT FRITTERS

4 cups frozen shredded hash browns
2 grated carrots
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 garlic glove
2 T milk
2 eggs, beaten
1/4 cup flour
1 tsp. salt
oil (I prefer Coconut Oil as it is better for you and expeller pressed does not have a coconut flavor)

Rinse hash browns in a strainer with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add carrot, onion, parsley, garlic, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by spoonfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.