Cut peeled carrot as desired, cover with hot water and poach until ready. Drain the broth in a separate bowl, force the carrot through a sieve.

Add a little broth (1-2 tablespoon) to the carrot puree, add dissolved in warm milk yeast, flour, sugar and melted butter. Mix until well combined and set aside in warm place for fermentation for 2-2 1/2 hours. When the mass rises, add egg yolks mixed with salt, stir well and fold in beaten egg whites.

Spoon fritters into preheated griddle and fry on both sides until crisp and golden.

Serve the ready fritters on a plate, cover with sour cream and garnish with green leafs.