There are a few meals meals on which my husband and I can always agree. One of the easiest decisions: fritters. There’s something wonderful about fritters. It might be the ability to make fritters out of almost anything or the fact that you can toss in herbs, grains, and cheese. I think it’s the fact that fritters are perfectly crisp on the outside and tender on the inside. These carrot fritters are a riff on these cheddar cauliflower cakes. We always have carrots on hand, making these fritters an easy dinner win!
Add the that, a creamy vegan sauce. I love using sunflower seeds as a base because they are usually cheaper than cashews but make for a just-as-creamy sauce. This chipotle sauce is a staple for fitters, noodle bowls, and even tacos.
- 1 cup uncooked short grain brown rice
- 1 clove garlic
- 3/4 cup rolled oats
- 3 tablespoons cilantro
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups shredded carrots, squeeze of moisture
- 1/2 cup ricotta, drained if needed
- 4 large eggs
- 1 to 2 tablespoon olive oil, for cooking
- 1/2 cup soaked sunflower seeds
- 1/2 cup water
- 1 Chipotle in Adobo sauce
- 2 to 3 tablespoons lime juice
- 2 tablespoons minced cilantro
- 1/4 teaspoon sea salt
- Cover the rice with 2” of water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is cooked; 45 minutes or so.
- In the food processor, pulse the garlic into small pieces. Add the oats, cilantro, salt, and pepper until the oats are in fine pieces. Add in the brown rice and carrots, followed by the ricotta and eggs. Pulse the mixture a few times to combine the mixture. The carrots and brown rice should still be visible but broken down slightly.
- Place mixture in the refrigerator and allow to sit for 30 minutes.
- Warm the olive oil up over medium heat in a large skillet with lid. Wet your hands and form the mixture into patties that are roughly 1″ thick and 4″ wide. Place in the skillet and cook for 4 minutes, until browning and crisp. Flip, cover, and cook for another 4 minutes until crisp and warmed through.
- To make the sauce: combine the ingredients for the sauce in a food processor or blender. Puree until smooth, taste, and add more salt as desired.
- Serving Size: 4 carrot cakes
- Calories: 460
- Sugar: 3.7
- Sodium: 501
- Fat: 19.3
- Saturated Fat: 5.5
- Carbohydrates: 56.1
- Fiber: 5.4
- Protein: 17.3
- Cholesterol: 201
One of the great things about vegetable fritters is that it’s hard to go wrong with what kind of vegetable you use or the herb/spices you might toss into the mix. A few ways to update these carrot fritters include:
Root Vegetables: try shredding parsnips, rutabagas, or sunchokes to add or use in place of the carrots.
Sauce: use cashews or almonds in place of the sunflower seeds. Any nut or seed can be soaked and pureed- experiment to find your favorite.
Herbs: go in a different directions and ditch the cilantro for thyme, rosemary, chives, or parsley. Experiment with a mix of herbs.
Carrots are the perfect transitional produce. They help to add a pop of color during the spring and fall months when produce starts to transition. I love their slightly sweet flavor when paired with earthier ingredients. Also, I rarely peel carrots- just give them a good scrub!