It's carrot season over here, and my goal is to eat as many carrots as possible until I start turning orange.
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.
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!
This post was originally published August 3, 2014.
Ingredients
For the cashew cream:
- 1 cup raw cashews soaked in water for at least 4 hours
- ½ cup water + more to thin if necessary
- ¼ cup fresh lime juice
- 1 clove garlic chopped
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt
For the fritters:
- 2 cups shredded carrots about 5 carrots
- 1 cup cilantro finely chopped
- ½ cup chickpea flour
- ½ cup diced red onion
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- 2 eggs lightly beaten
- 2 tablespoons water
- 2 tablespoons coconut oil
Instructions
- 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.
- 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.
- Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in ¼-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.
- Serve with cashew cream and additional cilantro.
Rasa @ This Fox Cooks 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...
Katy 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!
marcie says
These fritters look absolutely amazing, and I love the sound of that cream on top! Pinning. 🙂
HappyForks.com 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!
HappyForks.com says
Thank you very much. It will be very helpful. Not only for vegans but also for people alergic to eggs. Can't wait to see your other recipes!
Julie Searle says
I just read the comment policy :O
These look absolutely delicious! I am always looking for new seasonal vegetarian recipes. I can’t wait to try them! 😉
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.
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!
Erica {Coffee & Quinoa} says
I need to grab some carrots from the farmer's market, because I always get mine at the grocery store, and I'm sure there's a world of difference. Thanks for the inspiration!
Erin 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.
Leta says
Absolutely delicious!!! Wholesome, easy, flavorful-- these are sure to be a new favorite go-to. Thank you!
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!
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.
rita says
Such a tasty and easy recipe! thanks so much. I am new to eating clean and really enjoyed this recipe.
Erika Meir says
I've made the carrot fritters twice. The recipe worked well for me the time that I followed it and not the time when I substituted another flour for the garbanzo flour and also left out the cumin. I thought the cilantro's flavor would dissolve when cooking but, it added a nice flavor to the finished fritter. I will be making these again. Thank you!!
Erika Meir says
So, now I have tried the Cashew Cream that goes on the carrot fritters. Being out of cumin I substituted garam masala. This cream is a tasty and goes well with the fritters. Anyone used to Vegan fair will find this to be amazingly rich and delicious. The lime juice plus the fat and creaminess of the cashews and the garlic combine to hit similar notes as real (not Tofutti) sour cream. I am used to animal products and still prefer sour cream a little bit more (but this is way better than Tofu Sour cream). I am thinking I may mix a tiny bit of real sour cream into my cashew cream in the future. I used a Vitamix to get the creamy texture. It was delicious enough that I had to get every last bit of it out from under the blade before washing the Vitamin. Thank you for another well thought out recipe!!
Jessie Snyder | Faring Well says
I simply love the flavors in this simple yet creative recipe! And those carrots, that farm, swoon! <3
Carrie Naughton says
I didn't have any cilantro so I substituted arugula and these were AMAZING. I can see myself dolloping that cumin-lime cashew cream on pretty much everything. Thank you!
Tara says
Can I substitute another flour for the chickpea flour? I have oat and wheat flour and cornmeal...
Becca says
This recipe is a keeper -- the 7-year-old ate 4! I would ideally like to see them a bit crispier, but can't think of how to do that. The besan flour worked wonderfully to make this GF. Batter looked too loose and I was tempted to add more flour, but glad I didn't as it cooked up perfectly.
Michel says
I often tried your recipes. You always did amazing work. Thank You for sharing with us
Jennifer Porter says
What can I substitute for the chickpea flour? It's the only thing I don't already have. Thanks!
Alissa says
You might be able to get away with all-purpose flour, but we've only tested the recipe with chickpea flour, so we can't guarantee it will work.
Gma says
What about cornstarch?