If you’re not a fan of vegetables or if you’re trying to get your children or husband to eat more veggies, make them into fritters! Fritters are fun and tasty, because you get to evenly distribute some added flavors while changing the texture to make a completely different eating experience! In this incredibly simple and healthy recipe, we’re going to turn carrots into savory pancakes!
Unlike most veggie fritter recipes out there, this one actually uses one vegetable to make up most of the ingredients. That way you’re not being tricked into thinking you’re eating healthy but actually consuming too many carbohydrates. Although they are a vegetable, carrots are on the higher end of carb content, so consider eating this during your carby meal of the day, as a snack, or with the rest of your meal.
These carrot fritters are fun to eat anytime of the year but can also accentuate Fall get-together parties like Halloween and Thanksgiving!
These carrot fritters are: Paleo, gluten-free, organic, dairy-free, soy-free, sugar-free, non-GMO, and completely from scratch!
- 2 organic free-range eggs (soy-free, wheat-free if possible)
- 2 cups organic carrots (color depends on your preference)
- 3/8 cup arrowroot (substitution will have a different texture)- Bob’s Red Mill Arrowroot Starch Flour
- 1 tsp pink himalayan salt or Real Salt
- organic grass-fed tallow or butter or coconut oil (you can use lard* if you desire) – Tropical Traditions Virgin Coconut Oil (we buy our favorite grass-fed German butter made by Fond O’ Foods from the same website).
- organic herbs and/or spices (optional; sometimes we use a tiny tiny sprinkle of cayenne pepper)
- Peel carrots
- Grind carrots in food processor until completely shredded
- Add arrowroot, salt, and your herbs and/or spices of choice
- Heat pan to medium
- Generously grease pan with tallow or butter or coconut oil, especially when cooking with stainless steel or cast iron
- Pour batter in pan shaped into pancakes (doesn’t have to be perfect)
- Cook each side until golden brown (not black), making sure to check that the fritters are not sticking to the pan by moving them around slightly
- Don’t shy away from having some grass-fed butter with every bite! Balance out your carb intake with a lot of good, natural fats!
- Lard CAUTION: Cooking with lard is tasty, but we don’t recommend it because many people have problems with the toxins in pigs’ fat even when pastured and from a clean source
- Add more salt if desired
- Great with hotdogs, because these kind of taste like cornbread (think corndogs)
- Great with homemade ketchup, mayo, and/or hotsauce
- Can be saved in the fridge and reheated in a greased pan, which makes this a great snack
- See below for meal suggestion