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Marcel Vigneron - Carrot Fritters

Home and Family 9013 Final Photo Assets
Marcel Vigneron is frying up some Carrot Fritters.
Carrot Fritters
Course:
Appetizer
Seasonal Event:
Fall
INGREDIENTS:
  • 1 pound peeled and sliced carrots
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped mint
  • 2 ea scallion, sliced
  • 2-3 tablespoons pine nuts
  • 6 dried apricots, finely diced 4 large cloves garlic, diced 1/2 cup breadcrumbs
  • 1 large egg
  • ½ tbsp zaatar
  • Salt and pepper, to taste

DUSTING MIXTURE:

  • 2 tbsp flour
  • 3 tbsp breadcrumbs
  • Salt and pepper

DILL YOGURT SAUCE FOR CARROTS:

  • 1/2 cup plain dairy-free yogurt
  • 1 cloves garlic, minced or pressed
  • 2 tbsp fresh dill (or sub half the amount dried dill)
  • 1 healthy pinch sea salt
  • 1 pinch cayenne pepper
  • 1 1/2 tbsp lemon juice
  • 1 drizzle extra virgin olive oil

CARROT FRITTERS DIRECTIONS:

  1. Bring a large pot of water to a boil. Once boiling, salt generously and boil carrots until soft.
  2. While the carrots are boiling, chop parsley, dill, mint and scallion. Dice apricots and garlic.
  3. Drain carrots and mash. Place in fridge to cool for about 30 minutes. Report this ad
  4. Mix in herbs, garlic, salt and pepper, spices, and apricots. Add egg and breadcrumbs. Mixture should be moist but should bind together well.
  5. Shape a generous tablespoon of carrot mixture into an oblong shape. Roll in dusting mixture.
  6. Heat a quarter-inch layer of olive oil over medium-high heat, carefully place the carrot fritters in the oil and cook until crispy on all sides.
  7. Place on paper towel-lined plate or tray.
  8. Spread lemon and dill yogurt sauce on a plate and arrange hot fritters over the sauce to serve.

DILL YOGURT SAUCE FOR CARROTS DIRECTIONS:

  1. To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and mix to combine.
  2. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbaceousness, salt to taste, pepper for heat, or olive oil for richness.

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