CARROT FRITTERS
Carrots are in season and are a brilliant source of Vitamin A, Folate and Dietary Fibre not to mention they taste awesome!
These are one my go-to easy items to make on my Sunday weekly meal prep – they’re great for so many different meals, just a few different ways I’ve used them:
- Throw them into a salad for lunch.
- Munch on them for a savoury breakfast.
Chopped up and tossed through a salad for lunch.
- Stacked with avocado, tomato bacon and a poached egg for a fancy breakfast.
- Topped with some homemade tomato sauce and cheese then melted under a grill.
- I’ve even chopped them up and spread them on a pizza with other ingredients!
You can also substitute or supplement the carrot with other veggies like grated pumpkin, broccoli, eggplant, capsicum etc.
Topped with grilled tomato, mushrooms, poached egg and sauteed kale for breakfast.
Recipe Type: GF, DF, RSF, Vg
Serves 10 small fritters
Time 30min
Ingredients:
- 3 cups grated carrot*
- 3 eggs
- 3/4 C flour/nut meal of choice
*You can use any vegetable you like, just adjust for moisture/dryness as required by adding a dash of nut milk or extra flour/nut meal
Optional flavourings:
(for these ones I added chopped sun-dried tomato, preserved lemon, salt and pepper)
- sun-dried tomato halves
- preserved lemon
- fresh or dried herbs like basil, oregano, dill, rosemary
- chopped olives
- cumin, turmeric, paprika, garam masala
- onion, garlic
- chives
- grated cheese
- salt and pepper to taste
- The list is endless!
Method:
- Whisk the eggs and egg white powder/flour together in a bowl with a fork. Add grated carrot and other flavourings. Mix until well combined.
- Heal a non-stick frying pan to medium.
- Once hot, place portions of the ‘batter'(for portion sizing I use either my 1/4 cup measure or 1/2 cup measure to get even sized fritters) onto the pan, shaping them into fritters as you place them.
- Once cooked on one side, flip with a spatula and cook on the other side. Remove from the pan once cooked through.
- Enjoy with poached eggs, bacon and veggies for breakfast, or with some salad for lunch or as a snack!