Carrot Fritters with Avocado Cream Sauce
I’ve really become quite accustomed to having carrots every single day. In case you didn’t hear my carrot fiasco story of 2019, here’s the gist of it – I was ordering my groceries online, I thought I order 10 carrots but I actually order 10 32-ounce bags of carrots instead. So we’ve been eating A LOT of carrots lately. Carrot breakfast cookies, roasted carrots, Moroccan carrot salad, harissa carrot salad, and hell, I’ve even been eating them raw when I’m trying to keep some self control over the dinner I’m currently making. Not eating half your dinner while you make it is close to impossible. But my FAVORITE thing I’ve made with carrots is carrot fritters. I’m obsessed! These are crispy on the outside, soft on the inside. They have the perfect amount of spice that you just barely notice is when you bite into it. And the sauce that goes on top just makes it absolute perfection. Eat these as a snack, use it as a bun for a burger or eat it as a side dish. It’s seriously one of my favorite ways to get veggies in to my diet.
On another note, recently I found out that magnesium helps with muscle recovery since it forces the muscle to recover. Plus, it’s suppose to help with sleep. I don’t really have an issue with sleep but I feel like I can always be doing something better, so I decided to hit up some Natural Calm recently. I use to take it years and years ago and it was awesome for sleep. But I’ve experienced the opposite since I started again. And of course, 42017329 people on instagram informed me that there are a ton of different kinds of magnesium. Damnit supplements, why do you have to make everything so hard?! I guess Natural Calm is magnesium carbonate or citrate or I don’t f*cking know, and I should be taking magnesium glycinate or some bullsh*t. Here’s the thing about instagram – I get 100 messages from people telling me I’m taking the wrong supplement and all 100 people have different answers to what I should be taking. It’s just like the internet – it’s a sink hole of new questions. That’s why it’s important to never have human interaction and simply trial and error your life yourself. Sure Natural Calm might not be helping my sleep, but I feel clean as a whistle come morning time, know what I’m saying.
Man, I’m the worst food blog ever. Sorry about that. But these carrot fritters should are the best!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10-12 fritters 1x
For the fritters
- 3 cups finely grated carrots (about 6–8 medium carrots)
- 2 eggs, whisked
- 1 cup paleo baking flour
- 1 small shallot, minced
- 2 garlic cloves, minced
- lots of salt
- pinch of black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons green onions, chopped (plus extra for garnish)
- 3–4 tablespoons ghee or avocado oil
For the avocado cream sauce
- 1 avocado
- 1/2 cup dairy-free greek yogurt (I use Kite Hill brand)
- juice of 1 lime
- 1/4 cup cilantro
- heft pinch of salt
- Finely grate the carrots then mix in a large mixing bowl with the rest of the ingredients (except for the ghee) and mix to completely combined
- Place a large nonstick skillet over medium-low heat, add ghee to melt. While the skillet heats, use an ice cream scoop to scoop out 10-12 scoops then form in to patties. Place in the skillet, not overcrowding the pan, and cook for around 5-6 minutes per side. Keep an eye on the heat to make sure the fritters are browning without burning.
- While the fritters cook, place all ingredients for the cream sauce in a food processor and blend until smooth.
- Top each fritter with extra green onions and the cream sauce.
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32 thoughts on “Carrot Fritters with Avocado Cream Sauce”
Could you cook recipes like this in an air fryer?
sure, just haven’t tried it that way!
Yum! Could you use gelatin eggs instead?
I have regular flour or almond flour on hand. Do you think those would substitute well for the paleo baking flour?
If you’re trying to stay Paleo use the almond flour not wheat flour. The taste and texture may be sligthly different but should still be tasty. If you are at the grocery store, there is a good non-wheat flour by Bob’s Red Mill called One-to-One Flour. Otherwise, almond flour is a good substitute.
i personally wouldn’t use regular flour. almond flour would be your best bet
I love Natural Calm! And it helps my muscles not cramp and it helps me sleep and it helps with the other thing you mentioned. LOL Win, Win, Win!
I love all your recent carrot recipes! Coincidentally, I also have found myself with a large amount of carrots to consume. A friend of mine moved cross-country recently and prior to moving had bought a 10-lb bag of carrots because she was convinced she was going to get into carrot juicing. That did not happen, so she gifted her big ol’ bag of carrots to me. So I’m now making lots of carrot soup, carrot cupcakes, roasted carrots, and, thanks to you, carrot breakfast cookies and carrot fritters! I also recently found out you can “rice” carrots in a food processor similar to how you would rice cauliflower. That’s my next experiment.
These are so effing good that I was eating them out of the pan, before I made the sauce! I hated the idea of grating carrots, so I shredded them in my food processor, then switched to the chopping blade and took them to a grated consistency. Also I did not have a pre-mixed paleo flour, so lazy me used cassava flour. Perfection, I’m telling you. I will make the sauce now, hopefully I have some of these yummy gems left to eat with the sauce!
woot woot!! glad you loved them tina!!
Could not stop eating these! Thank you!!!
yay!! glad you liked them!!
Any recommendations for restaurants in Denver for a nicer sit down dinner? I reviewed your list of Denver locations, but most of them look like brunch spots. I was thinking Departure but found out they are closed. Thanks in advance!!
Think you can cook in an air fryer?
that’s a great question. i don’t see why not!!
Wondering if you’ve ever used egg replacer like Ener-G in this or other recipes. My daughter has a very bad egg allergy.
if i ever use an egg replacer, i use bob’s red mill egg replacer
These look AMAZING!!! I am Paleo but have an egg allergy. Could you recommend an egg substitute that would work to bind?
i’ve loved bobs red mill egg replacer!
These were amazing!! Just when I thought I couldn’t love carrots even more. Thanks for another great recipe!
yay!! so glad you liked them Crystal!!
can I give this recipe 17 stars! holy balllllz madethese for the 2nd time and they are unbelievable. I cannot stop eating them. my husband also looooves. I am lazy so haven’t made the sauce yet but just mixed some mayo with lemon juice and drizzled on top. high five.
Just made these and they are SO DANG GOOD!! And I didn’t even make the sauce yet! Thanks Juli.
woohoo!! glad you liked the recipe Sammy!
I’m gonna be honest, this recipe didn’t speak to me when I first saw it…then I got a crap load of carrots in my CSA this week so I decided to give it a whirl. UN B LEAV A BLE. Thank you for another gem to add to the recipe rotation!
yayyyy!! so glad you gave the recipe a go!
This was a great recipe! I had to come up with my own version of the paleo flour but it worked well. Thank you for another great recipe.
awesome!! glad to hear it!
Thank you for the yummy recipe. These turned out great. I followed the recipe exactly and they were perfect.
glad to hear it Joan!!
I’ve had this recipe in the back of my mind for a very long time! I finally had all the ingredients and made it last night. We both loved it. I did make the sauce as well. I am bringing it to a potluck tonight and will be serving again tomorrow. Thank you!