Crispy Carrot Fritters | Buñuelos de Zanahoria
Ingredients
FOR THE CARROT FRITTERS
- 1/2 cup all purpose flour 60 grams
- 1 large egg
- 1/3 cup sparkling water 90 ml
- 1/4 cup chopped onion 40 grams
- 1 clove garlic (finely grated)
- 2 tbsp chopped parsley 8 grams
- 3 medium carrots (finely shredded)
- 1/2 cup grated Manchego cheese 60 grams
- 1/2 tsp dried rosemary .50 grams
- 1/2 tsp dried thyme .50 grams
- sea salt & black pepper
FOR THE DIPPING SAUCE
- 1/2 cup low fat plain Greek yogurt 120 grams
- 2 cloves garlic (finely grated)
- 1/2 tsp dried dill 1 gram
- 2 tsp lemon juice 10 ml
- 1/2 tbsp extra virgin olive oil 8 ml
- sea salt & black pepper
EXTRAS
- 1/3 cup sunflower oil 90 ml
Instructions
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Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk it, then add in the sparkling water and whisk everything together until you get a smooth batter
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Once you end up with a smooth batter, add in the chopped onion, grated garlic, chopped parsley, shredded carrots, grated cheese, rosemary, thyme, and season with sea salt & black pepper, mix together until well mixed
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Heat a large fry pan with a medium heat and add in the sunflower oil
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After a couple of minutes start adding in spoonfuls of the batter, making sure they're all in a single layer and evenly spaced out, cook in batches to not over crowd the pan, fry for 5 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch
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To make the dipping sauce, add the Greek yogurt into a bowl, along with the grated garlic, dried dill, lemon juice, and olive oil, then season with sea salt & black pepper and whisk together until you get a creamy sauce
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Transfer the yogurt sauce into a serving dish and decorate the fritters around it, serve warm or at room temperature, enjoy!