In these uncertain times, most of us are looking for ways to be cost-conscious with meals. This recipe is not only budget-friendly, but it is also amazingly easy to make and tasty! Even if you are not a fan of carrots, I encourage you to give this recipe a try.
A few tips:
- Use a food processor (if you have one) to grate the carrots. I thought it no big deal to grate a few carrots for this recipe, but soon realized it was a little tedious and somewhat challenging grating the carrots on a box grater. Maybe I’m just ‘out of shape’ with that task, as I remember grating carrots all the time as a kid and young adult. So if you have a food processor with a grater attachment, use it!
- There are a few ingredients that can be substituted to suit your taste. The recipe calls for ricotta cheese topping, however, crumbled feta or goat cheese can work too. Also, I used garlic scapes in the topping. Most people don’t have garlic scapes in their garden or kitchen, so you can use a sliced scallion instead.
- A little information about garlic scapes in case you are interested: they are the long green stems of garlic and are harvested while the garlic is still in the ground. They have a mild garlic flavor and are a unique addition as a garnish or topping to dishes of all kinds. I grow garlic in our garden and these scapes are truly a bonus! Another recipe where I used garlic scapes and talk more about them 25 Cloves of Garlic & Chicken.
Let’s get started!
Gathering a few ingredients.
Ingredients mixed together and ready to make fritters.
I didn’t think these ingredients would stick together well, but once in the pan and fried, they kept their shape.
Flip over when one side is crisp and browned.
Plated and ready for topping. I taste-tested them before topping (of course!) and they are good with or without the topping. The ricotta cheese not only adds flavor but protein to the dish.
Topped with ricotta, garlic scapes, lime juice, and olive oil ‘dressing’, these carrot fritters are distinctly flavorful.
- 4 medium sized carrots, shredded (about 12 oz)
- 2 eggs
- 1/4 cup bread crumbs, homemade or store bought (light)
- 1 red chile, seeded and finely chopped
- 1 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
- Olive oil for frying
- Salt and pepper to taste
- 1/4 cup ricotta cheese
- 1-2 tablespoons garlic scapes, finely chopped (or substitute 1 scallion)
- 1 1/2 tablespoons lime juice
- 1 tablespoon olive oil
- Sprinkle of salt to taste
- Whisk together eggs with salt and pepper.
- Add grated carrots, bread crumbs, cilantro and scallions. (See post for tips to grating carrots.)
- Heat 1 tablespoon olive oil in a large skillet on medium. Place scoops of carrot mixture in the skillet (about 6 will fit at one time). Cook until browned and crisp (about 3 minutes per side).
- For cheese dressing: carefully combine ricotta, lime, olive oil, and garlic scapes. Spoon over carrot fritters when serving.