Marcel Vigneron is frying up some Carrot Fritters.
- 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
- 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:
- Bring a large pot of water to a boil. Once boiling, salt generously and boil carrots until soft.
- While the carrots are boiling, chop parsley, dill, mint and scallion. Dice apricots and garlic.
- Drain carrots and mash. Place in fridge to cool for about 30 minutes. Report this ad
- Mix in herbs, garlic, salt and pepper, spices, and apricots. Add egg and breadcrumbs. Mixture should be moist but should bind together well.
- Shape a generous tablespoon of carrot mixture into an oblong shape. Roll in dusting mixture.
- 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.
- Place on paper towel-lined plate or tray.
- Spread lemon and dill yogurt sauce on a plate and arrange hot fritters over the sauce to serve.
DILL YOGURT SAUCE FOR CARROTS DIRECTIONS:
- To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and mix to combine.
- 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.