Ingredients

• 800 g yellow carrots
• 250 g milk
• 200 g flour
• 150 g fresh goat cheese
• 2 pcs eggs
• peanut oil
• extra virgin olive oil
• salt

For the recipe for yellow carrot fritters, peel the ginger root and cut it into thin slices. Mix the goat cheese with a drizzle of extra virgin olive oil and knead it until it has reached a creamy consistency. Collect it in a pastry bag pocket. Peel the carrots and cut them into strips along the length, to the heart, using a potato peeler. Cut the hearts into pieces and brown them in a pan with a drizzle of extra virgin olive oil for 6-7 minutes, then cover and continue cooking for another 15 minutes on a low heat, sprinkling with a little water, until they become tender . Blend them with a drizzle of extra virgin olive oil, ginger, a pinch of salt and a ladle of water: you will have to get a cream.
For the pancakes: Prepare a batter by mixing the flour, milk and 2 egg yolks. Whip the egg whites and incorporate them into the batter, stirring gently. Divide the strips of carrot into small heaps of about 15 each and prepare the pancakes. Dip the mounds of vegetable ribbons into the batter, one at a time, collect them by wrapping them, as you do with spaghetti, with a fork or pliers placed on a spoon, forming a skein. Drain the excess batter and fry the skein in abundant hot peanut oil for 30-40 seconds.
Drain the pancakes on kitchen paper, salt them lightly and serve immediately with the cream of carrots and tufts of goat's cream, completing to taste with small leaves of thyme, a little crumbled pink pepper and edible flower petals.