Carrot Fritters with Cumin-Lime Cashew Cream

Carrot Fritters with Cumin-Lime Cashew Cream
It’s carrot season over here, and my goal is to eat as many carrots as possible until I start turning orange.

Andrea Carrots OMV
I usually prefer eating my carrots straight up (even with a little dirt still on them). They taste the sweetest this way. However, a girl can only eat so much dirt, and these carrot fritters with cumin-lime cashew cream are a pretty amazing way to prepare them.

Carrots are one of my favorite crops that my husband and I grow on our farm. Fresh carrots are the best because they tend to be sweeter and crunchier than store-bought carrots. Carrots prefer cooler weather, but can withstand some heat. Since we farm in Oregon, we are able to grow carrots all summer long because it doesn’t get too hot here, but if you’re in a warmer climate, now is the perfect time to start thinking about growing carrots for harvesting in the fall. They can be a little finicky to grow, but if you are working with light, well-drained, fertile soil, they are a great addition to your garden. Besides, if you grow your own you can choose varieties that are just as beautiful as they are tasty — the Colorful Carrot Heirloom Mix from Cubit’s is a great way to try a few different kinds.

Carrot Fritters with Cumin-Lime Cashew Cream
If growing carrots isn’t a reality for you, don’t worry. Head to your local farmers market and pick up the goods to make these simple and delicious carrot fritters. They are a great appetizer for a dinner party—or a complete meal when served with a side salad and a glass of your favorite wine. Cheers!

Carrot Fritters with Cumin-Lime Cashew Cream

Prep Time: 4 hours

Cook Time: 12 minutes

Total Time: 4 hours, 12 minutes

Yield: 4 servings

Carrot Fritters with Cumin-Lime Cashew Cream

Our recipe tester proclaimed these carrot fritters one of the best things she's ever made -- they're that good!

Ingredients

    For the cashew cream:
  • 1 cup raw cashews, soaked in water for at least 4 hours
  • 1/2 cup water + more to thin if necessary
  • 1/4 cup fresh lime juice
  • 1 clove garlic, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • For the fritters:
  • 2 cups shredded carrots (about 5 carrots)
  • 1 cup cilantro, finely chopped
  • 1/2 cup chickpea flour
  • 1/2 cup diced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • 2 tablespoons coconut oil

Instructions

  1. Prepare the cashew cream by combining all the ingredients together in a food processor and processing until you've reached a consistency of whipped cream. Add more water if necessary. Taste test and adjust seasonings if needed. Set aside.
  2. In a large bowl combine the shredded carrots, cilantro, chickpea flour, onion, cumin, and salt. Add in the eggs and water and stir until well combined.
  3. Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in 1/4-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.
  4. Serve with cashew cream and additional cilantro.
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Andrea

About Andrea

Andrea is a farmer, food blogger, and country music lover living in the Pacific Northwest. Her blog Dishing Up the Dirt highlights recipes she develops using produce grown on her farm.   Read more from Andrea →

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Comments

  1. says

    Yum!! I love all things fritter, but never thought of using carrots. These look great!

    Be careful about eating so many that you turn orange (although it really takes A LOT of carrots.) I’ve done it and it can take years to process all of the excess vitamin A in your system…

  2. says

    I looked in my fridge yesterday and discovered I had a huge bunch of carrots from the farmer’s market that I had forgotten about. These look like an awesome way to use them up and it’s great to see some protein in them from the chickpea flour!

  3. says

    Most people love zucchini fritters and you make an amazing alternative for them. Now, they’re never be bored by fritters. It’s great option for vegetarian lunch, but what about vegan? In recipe are eggs, if there’s any chance to replace them?

    • Andrea says

      You can try substituting the egg with a flax egg. Mix 1 Tablespoon ground flax seeds with 3 Tablespoon cold water. Place in the fridge for 15 minutes before using. Let me know if you give these a try!

  4. celesta says

    What a creative and flexible notion! I just made a few for a late breakfast, using what I had on hand — shallots, parsley, ground coriander and tarragon. Didn’t have time for the cashew cream but I’d made a batch of tartar sauce recently and that was a good companion to these delicate fritters. The “flax egg” worked — not quite as binding as an egg but good enough. Great idea. Thank you.

  5. Joanne Bruno says

    We’ve had a fairly mild summer, so I’ve been seeing carrots at the farmer’s market all summer long! I love the sound of these fritters. So much flavor in every bite!

  6. says

    I just made these, adding in some beetroot with the carrot shreds. They turn a lurid pink colour, but it’s quite lovely tasting! The lime juice in the cashew cream is really good, what a nice change. Thanks for the great recipe.

  7. Madhu says

    Can these be baked instead of fried? (trying to avoid the calories of frying while getting in the veggies in a yummy format!) What would be the baking temp and time in that case? Thanks in advance!

    • Andrea says

      Yes! I would bake them in a 375 degree oven for about 20-25 minutes. Flip the halfway through cooking and check often to make sure they don’t burn! Enjoy

      • Madhu says

        Thank you!! I made this last night and was hit! i baked it for about 24 mins- 12 mins each side. I would attach a photo if i could in the response! Thanks again!

  8. Denise says

    Have been eyeing this recipe for a while and finally made it last night. YUM! Great new way to eat carrots. Whole family liked them. Thank you for the recipe.

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