Carrot Fritters with Herb Yogurt

Chef Jenn Struik

Ingredients

For the Fritters

• ½ c plain all-purpose flour (or panko or GF flour)
• 2 tsp ground cumin
• 2 tsp ground coriander 
• 3 garlic clove, crushed
• ¼ c chopped flat-leaf parsley
• 6 green onions, thinly sliced
• 4 eggs, lightly beaten
• 6 large carrots, peeled and grated
• 4 Tbsp olive oil
  
  

For the Herbed Yogurt Sauce

• 1 c yogurt plain full-fat, can also use whole Greek yogurt 
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 1 tsp dried thyme
• 1 tsp olive oil
• 1 tsp lime juice
  
  

Directions

For the Fritters

1. Combine flour, cumin, coriander, garlic, parsley and green onions in a large bowl. Add eggs. Mix well to combine.
2. Coarsely grate carrots. Use your hands to squeeze out as much excess moisture as possible. Add carrots to egg mixture. Season with salt and pepper.
3. Heat oil in a non-stick frying pan over medium heat. Add ¼ cup of batter per fritter to frying pan. Cook fritters in batches for 3 minutes each side, or until golden and cooked through.
4. Serve on top of yogurt sauce and enjoy! Serve with additional lime wedges and green onions.
   
   

For the Herbed Yogurt Sauce

1. Take a cup of yogurt and whisk it. 
2. Add garlic powder, onion powder, and thyme to the yogurt. 
3. Then add salt to taste along with a pinch of pepper. Add olive oil and lime juice. Whisk all the ingredients together until they become creamy.