Hoffman Media


Carrot Fritters

Carrot Fritters

3/4 cup plain yogurt 

1/2 cup minced fresh chives 

1/4 cup sour cream 

3 tablespoons minced fresh parsley 

1 teaspoon finely grated fresh lemon zest 

1 tablespoon fresh lemon juice 

1 pound carrots, peeled and shredded 

11/2 cups panko-style bread crumbs 

3 large eggs 

1 cup chopped green onion 

1 teaspoon coarse salt 

1/2 teaspoon ground black pepper 

1/4 teaspoon ground nutmeg 

1/2 cup finely chopped toasted walnuts 

12 seeded round crackers* (optional) 

• Preheat oven to 350°.
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, combine yogurt, chives, sour cream, parsley, lemon zest, and lemon juice. Stir until mixture is well combined. Cover, and refrigerate for at least 30 minutes.
• In a large bowl, combine carrots, bread crumbs, eggs, green onion, salt, pepper, and nutmeg. Stir with a wooden spoon until mixture comes together.
• Place a 3½-inch round biscuit cutter on prepared baking sheet. Fill the biscuit cutter three-fourths full, lightly pressing down to release any air bubbles. Carefully slide the cutter up and away from the carrot filling. Repeat process with remaining carrot mixture.
• Bake until edges of carrot fritters are golden brown, 18 to 22 minutes. Place each fritter atop a cracker, if desired. Transfer
to a serving platter.
• Top each fritter with yogurt mixture.
• Garnish with toasted walnuts, if desired. Serve immediately.

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