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.Print
Our recipe tester proclaimed these carrot fritters one of the best things she’s ever made — they’re that good!
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