Carrot Fritters

Carrot fritters are a delicious alternative to potato fritters.  Photo by Elle

Carrot fritters are a delicious alternative to potato fritters.
Photo by Elle

Before you think that these might be, well, gross, you should know that they are a combination of chickpeas (here’s that protein all those meat eaters are worried about) combined with carrots.

If you’re looking for a meal that filling, has a comfort food touch, and is healthy this is it!

I use organic carrots and the sweetness adds a wonderful compliment to the dill yogurt dip. The fact that they are baked and not fried was great, not only for a less fatty dish, but going you time to clean up while they cooked.

Carrots have always been a favorite of mine. The crunch of raw carrots with hummus is a yummy mid afternoon snack and roasted, the sweetness really shines, add a sprinkling of curry and you’ve got sweet and spicy deliciousness.

These are great with a simple salad of greens with a balsamic vinaigrette dressing or paired with steamed broccoli. When reheating any leftovers, cover with a paper towel if heating in the microwave to prevent drying out.

 

Ingredients

  • 2 cans of chickpeas, drained and rinsed
  • 1.5 cups of chopped carrots
  • .25 cup of chopped purple onions
  • 3 tablespoons of dill, divided
  • 1 egg
  • 2 tablespoons of whole grain flour
  • 1 cup of plain greek yogurt
  • Season with salt & pepper

Method

Preheat oven to 375 degrees. Grease a rimmed baking sheet, set aside.

In the bowl of a food processor place the chickpeas, onions, and egg. Pulse till smooth. Add the carrots and pulse till carrots are incorporated.

In a large mixing bowl put your chickpea and carrot mixture, add 1.5 tablespoons of the dill, rubbing it between your fingers to release the oils. Add the two tablespoons of whole grain flour, this helps the mixture to be less sticky to work with and stir well. Season to taste with salt and pepper.

Scoop the mixture into golf ball sized servings and place on the baking dish, leaving about an inch between for even cooking. Bake for about 20 minutes then flip and bake for 10 minutes more.

While the fritters are baking, mix the cup of greek yogurt and the 1.5 tablespoons of dill–again rubbing between your fingers to release the oils in the herb.

Once your fritters are golden brown, serve with the dill sauce.

 

Bon Appetit,

Ellesig

 

 

 

 

Copyright ElleVeg 2015