Carrot Fritters

For the fritters:

6 large carrots peeled and grated
1 shallot, diced
3 chives finely chopped
2 tsp of ground cumin
2 tsp of ground coriander
2 tsp paprika
1 tsp garlic power
1/2 tsp of sea salt
1 tsp pepper
2 tablespoons fresh herbs (parsley, cilantro etc)
4 cloves of garlic minced
2 eggs beaten
1/2 cup of flour
coconut oil for frying (2-3 tablespoons at a time)

For the dipping sauce:

dollop greek yogurt
sriracha
blue cheese, crumbled
pepper
shallot, diced

• Mix carrots, shallot, chives, cumin, coriander, paprika, garlic power, salt, pepper, herbs and minced garlic.
• Stir in eggs and flour ’til just combined.
• Heat oil in large frying pan.
• Drop dollops of mixture into pan, using the back of a spatula to flatten and form them into rough discs approximately 0.5″ thick. It’s a good idea to start with one fritter to make sure that the consistency is right. If the fritter falls apart in the pan, add more flour.
• Fry until golden on one side, then flip.
• If not serving immediately, place fritters on a metal rack in the oven at 300 F.
• Serve with dipping sauce.