Carrots are sweet and versatile in cooking, baking, or even just as a snack.
They grow in colors such as orange, white, purple, and red, and above all, they are a good source of Fiber, Vitamin-K1, and Potassium. Which is essential to any diet.
Did you know that eating carrots in moderation can help vision, fight against diseases, and add the needed antioxidants to your diet?
Antioxidants are found in plant-based foods and help to regulate the body through your digestive health.
Anyone with Celiac Disease or those who suffer from gluten intolerance can enjoy carrots in this Crispy Carrot Fritter Recipe.
The cornmeal that is included in this recipe boosts iron and carbohydrates, and cornmeal is 100% Gluten-Free.
There are 2.8 grams of Dietary Fiber in One Cup of Raw Carrots
You will need:
- 3 Medium Carrots, Shredded
- ¼ Cup of Cornmeal
- 2 Stalks of Scallion, Thinly Sliced
- 1 Egg
- ½ Teaspoon of Salt
- ½ Teaspoon of Black Pepper
- ½ Teaspoon of Tumeric
- 3 Tablespoons of Olive Oil, For Frying
Yield: 12 Carrot Fritters
Total Prep and Cooking Time: 30 Minutes
Yield: 12 Carrot Fritters
Total Prep and Cooking Time: 30 Minutes
In a bowl, Mix the Shredded Carrots, Egg, and Scallions together until fully combined.
Add spice and mix, as shown below.
Add the cornmeal and gently mix with a spatula to combine.
Let the mixture sit for about 5 minutes so that the cornmeal can absorb the moisture of the carrots and egg. This will help the fritter to have a better hold and prevents breaking apart while frying.
The mixture should look like this before frying.
Heat Olive Oil on medium heat.
Gently place a tablespoon of the batter and fry on both sides for 2 minutes or until golden brown.
Drain the excess Olive Oil after frying and garnish.
Garnish with Parsley, Scallions or Cheese.
Enjoy!!! 🙂
Below is a Pinterest friendly photo…. so you can pin it to your
Gluten-Free Recipe Board 🙂
Gluten-Free Crispy Carrot Fritters
Ingredients
- 3 Medium Carrots Shredded
- 1/4 Cup Cornmeal
- 2 Stalks Scallions Thinly Sliced
- 1 Large Egg
- 1/2 Tsp. Salt
- 1/2 Tsp. Fresh Ground Black Pepper
- 1/2 Tsp. Turmeric Powder
- 3 Tbsp. Extra Virgin olive oil For Frying
Instructions
- In a bowl, Mix the Shredded Carrots, Egg, and Scallions together until fully combined.
- Add spice and mix thoroughly.
- Add the cornmeal and gently mix with a spatula to combine.
- Let the mixture sit for about 5 minutes so the cornmeal can absorb the moisture of the carrots and egg. This will help the fritter to have a better hold and prevents breaking apart while frying.
- Heat Olive Oil on medium heat.
- Gently place a tablespoon of the batter and fry on both sides for 2 minutes or until golden brown.
- Drain the excess Olive Oil after frying and garnish.
- Garnish with Parsley, Scallions, or Cheese.
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