Directions

1. Use a box grater to shred the carrots (or dice finely). Set the shredded carrots in a large bowl. Mince the chives and add to the bowl. Finely chop the cashews, then mix with the carrot and chives.
2. In a large bowl, whisk together eggs and flour. Fold into the shredded carrots. Season with salt (in moderation) and pepper.
3. Using a ¼-cup measuring spoon, scoop carrot mixture, form into 3-inch patties, and lay patties on parchment paper or a plate. Line a seperate large, clean plate with paper towels.
4. Heat the oil in a skillet over medium heat. Arrange as many patties as will fit without crowding the pan. Sear for 3 minutes on one side, flip, and cook for an additional 3 minutes until golden brown. Place on the paper towels to drain. Repeat with remaining fritters.