Carrot Fritters
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps plain flour
- 2 tsps ground Cumin
- 1 garlic clove (crushed)
- 2 Tbsps chopped parsley
- 3 scallions (thinly sliced lengthways)
- 2 eggs (lightly beaten)
- 3 carrots (peeled and grated)
- salt
- Black pepper
- 2 Tbsps olive oil
- 2 scallions (thinly sliced lengthways)
- ½ cup reduced-fat, natural Greek yogurt
- 1 tsp Curry powder
- 1 Cucumber (sliced lengthwise on a mandolin)
- ¼ cup extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp granulated garlic cloves
Preparation steps
1.
In a medium size bowl combine the flour, cumin, garlic, parsley and green onions.
2.
In another medium size bowl add egg and carrot and mix well. Add green onion mixture to carrot mixture and combine. Season with salt and pepper.
3.
In a non-stick frying pan heat oil over medium heat. Once the oil is warm, drop flattened spoonfuls of the fritter mixture into the pan to cook. Do not overcrowd the pan. Only cook 4-6 fritters at a time depending on the size of the frying pan. Cook the fritters for 3-5 minutes per side then flip and finish cooking. Once finished cooking, remove the fritters to a paper towel lined plate and set aside.
4.
For the yogurt sauce, mix yogurt with curry powder and mix well.
5.
For the cucumber salad, add the sliced cucumber to a bowl and toss with the extra virgin olive oil, apple cider vinegar, granulated garlic, salt and freshly ground black pepper. Mix well to thoroughly coat the cucumber slices.
6.
Serve the fritters on a plate with the cucumber salad and curry yogurt and an additional garnish of scallions (optional).
