Fritters for the WHOLEsome Family
Some GREAT features of these healthy carrot fritters
1. You don’t need to use a food processor; just a grater and a mixing bowl.
2. Only four ingredients and one of those is the seasoning! You can keep it simple and just go for salt & pepper, or you can add in other herbs and spices like parsley, coriander, chilli or cumin. In the recipe below, I’ve specified dried parsley because this is what I’ve used the most. I love the green herby flecks through the fritters, and the slightly peppery edge the parsley gives.
My favourite ways to enjoy healthy carrot fritters are as part of a warm breakfast bowl with poached eggs on top, or thrown into a mixed salad (I recommend a dollop of hummus, too). They’re delicious when hot and freshly cooked, of course, but will also keep in the fridge for a few days and you can use them cold.
2 large carrots 150-180 grams
3 tbsp buckwheat flour
1 large egg
1 tbsp dried parsley
salt and pepper to season
coconut oil or virgin olive oil for frying
1. Grate the carrots and place in a large bowl. Add in buckwheat flour, salt, pepper, dried parsley and egg. Combine thoroughly; it s
hould form a thick lumpy mixture.
2. Heat a fry pan to a medium heat and add 2 tsp olive oil or coconut oil.
3. Scoop generous heaped tablespoons of the mixture into the pan and flatten into fritter shapes. Cook for about 3 minutes on each side. If they start to burn too quickly, reduce the heat.
4. Repeat with the remaining batter until done, adding a little extra oil to the pan as necessary. The oil helps to add flavour and a slight crispness to the fritters. Serve!
*the dried parsley is just a suggestion for seasoning. You could also try (i) a teaspoon of ground cumin or coriander, (ii) chilli flakes, (iii) finely chopped fresh coriander or fresh parsley, (iii) turmeric.
*I'm sure you could probably substitute another GF flour for the buckwheat flour here - I just love buckwheat and always have it on hand. Alternatives might be brown rice flour, teff flour or just a plain GF flour blend.
Recipe courtesty of