I decided to make this recipe as a way to work more veggies into a breakfast-for-dinner meal. These carrot fritters are reminiscent of hash browns, so they fit in well a breakfast or brunch. They're quick to put together, super flavorful from Aleppo chili flakes and lemon zest, and they look really pretty on a plate. These would also be good alongside a savory entree like roasted chicken or steamed fish.
Carrot Fritters (adapted from Donna Hay)
Serves 2 as a side dish
180 grams grated carrot (about 2 large carrots
1/2 tsp garlic powder
1/2 tsp toasted onions (or 1/4 cup minced shallots)
1/4 tsp Aleppo chili flakes
1-1/2 tsp finely grated lemon zest
1 egg white
25 grams rice flour
Salt and pepper
Olive oil, to fry
Combine the carrots, garlic powder, onions, chili flakes, lemon zest, egg white, and flour in a bowl. Season with salt and pepper, and stir to combine. Add more flour if the mixture looks too wet. Heat olive oil over medium heat in a non-stick skillet. Form small patties with your hands, and place in the hot oil. Cook 2-4 minutes on each side, until crispy.