Like it’s cousins the zucchini and corn fritters, the tasty morsels pack a punch of flavor and a healthy dose of beta carotene. This recipe makes 8 fritters
You’ll need:
2 Cups of shredded carrots~ 6 small carrots or 2 1/2 large carrots
Salt and pepper to taste
1 clove of garlic, minced
1 teaspoon of turmeric
1/4 cup cilantro chopped
1/4 cup of gluten free flour
2 flaxseed eggs
**(combine 2 tablespoons of ground flaxseed + 5 tablespoons of water and let it sit for 5 minutes) 1/4 cup red onion, diced
1/4 cup of red pepper, diced
In a deep saucepan fill 1/4” with coconut oil and place on medium-low heat.
Shred your carrots and set aside. Dice your onion, pepper, cilantro and mince your garlic, add to the shredded carrots.
Add in your gluten free flour, turmeric , salt and pepper to taste ~ 1 teaspoon of each.
Mix in your flax seed eggs with a spoon, your ingredients should be fully covered with the flour/egg/spice blend.
Using your spoon, form into balls then flatten into your fritter shape.
Test your oil to make sure it’s hot enough, if it’s too cold the fritters will soak up the oil and if it’s too hot they will burn instantly.
Don’t be alarmed when your oil turns yellow, it’s from the turmeric!
Cook on each side until browned around 5 minutes each side.
Place on a paper towel immediately to soak up some of the coconut oil.
For the dipping sauce:
1 clove of garlic
1/2 cup of PLAIN Greek yogurt
2 tablespoons of tahini paste
3 tablespoons of lemon juice
1 teaspoon of honey
1/4 teaspoon of cumin
Sprinkle of sea salt
Mince the garlic, add into a bowl with the remaining ingredients and whisk together.
Serve immediately, or reheat in the oven to maintain the crunchy exterior.
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