Foodie Friday: Carrot Fritters with Yogurt Sauce

So…I won’t tarry on this post. I am trying to be more succinct in my writing.

"How’s that going?" you may be asking.

My reply: "Awesome…because I’m not writing very much!"

You can’t be wordy when you’re not writing.

What have I been doing? Well, not stressing over the blog and, dare I say, spending some time with my family?

Well, that's not really true b/c it is soccer and lacrosse season, but I do see them in the car and sometimes before and after practice.

But I did come to complain about that; it was a natural aside. I am certain you understand. 

So…in my ever-continuing effort to use up pulp from my juicing (which I haven’t actually been doing so much of lately either but I did have quite a stash of pulp in the freezer), I found a recipe (and not a quick bread or cake recipe) for the carrot pulp.

But technically it doesn't call for carrot pulp...just shredded carrots. But I HAD pulp so that's what I used. Point being if you have either pulp or shredded carrots, either one will work.

Clear as mud, right?

Actually, I didn’t even go looking for this recipe which I am CERTAIN means it was Divine Intervention.

OK, I don’t really think that is true but it’s funny (at least in my mind...join me, won't you?) to think that God would be so bent on the Always Random Family having carrot fritters that He contrived a way to get the recipe into my hands.

And His method is called “Pinterest”. Which you may recall I am not on, but on FB when someone pins something to their board or wall or whatever it is called, it shows up in my newsfeed.

So it’s like I’m on Pinterest without me having to do all the work.

I just have to remember who pinned what and go back and find it later.

Or print it out right then and there, lest I forget later.

I mean, I am like an ELEPHANT when it comes to remembering things (ask Mr. AR if that’s true...in the midst of an argument I can remember all sorts of details about things...not that I would ever bring them up at a time like that; but I do remember them, just in case anyone's asking) so it’s doubtful that I wouldn’t recall some minute (heads-up…read that as my-noot) detail about where something was.

But anyway…I have prattled on long enough. 

BTW “prattled” is a fabulous word and I encourage each of you to use it at least once today.

People will most-assuredly stop and take notice.

But I digress.

This is my version of a recipe which was originally posted on http://www.100daysofrealfood.com/. I did make a few tweeks to the original…not because it wasn’t perfect the way it was; it was because I didn’t have all the ingredients necessary to make it as instructed.

And I was ready to make them, so make them I did. Kind of.

I hope you will try them too!

One last thing I must say: This is intended as a SIDE dish. I served mine with turkey burgers and some fresh fruit. We were all hungry again an hour later, but it was tasty while we were eating it!

Carrot Fritters with Yogurt Sauce

MAKES APPROX 8 FRITTERS

INGREDIENTS

For the fritters

• 1½ cups carrot pulp (or about 5 shredded carrots)
• ½ cup flour
• ¼ cup diced onion (I used red onion)
• ½ teaspoon salt
• Pinch cayenne pepper
• Pinch black pepper
• 2 eggs
• 2 tablespoons water
• 2 tablespoons olive oil

For the sauce

• ⅓ cup yogurt (I used my home-made yogurt)
• 2 tablespoons lemon juice
• 1 teaspoon honey

INSTRUCTIONS

For the fritters

• In a medium bowl, combine the carrots, flour, cilantro, onion, cumin, salt, and pepper.
• Mix in the eggs and water.
• Heat the olive oil in a large skillet over medium-low heat. One by one, spoon the carrot mixture in ¼ cup sized patties into the pan. Gently flatten with the back of a spatula and cook until golden brown, about 3 to 4 minutes per side.
• Serve warm with prepared yogurt sauce below.

For the sauce

• In a small bowl, combine the yogurt, lime juice, and honey. Serve over the top of the fritters.

(Sorry I forgot to take a picture...I am clearly slacking on my blogger duties!)

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