Sunday, December 28, 2014

Carrot Fritters

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.

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