Savory carrot and parsnip paleo fritters

paleo, Gluten Free, Gluten Free, Soy Free, Nut Free, Vegetarian, Soy Free, Nut Free

2 Servings, 280 Calories/Serving

25 Minutes

These vegetable pancakes are bright with the bold flavors of ginger, coconut, and cilantro. We love them for breakfast, but they’re good anytime of day. Keep a bowl of water nearby and wet your hands while shaping the fritters to keep the mixture from sticking to your hands.

Ingredients

  • 2 carrots
  • 2 parsnips
  • 1-inch piece ginger
  • 1 large garlic clove
  • 1 Thai chile (optional)
  • ¼ cup fresh cilantro
  • 2 eggs
  • ? cup coconut flour
  • ½ cup coconut milk
  • Kosher salt
  • freshly ground black pepper
  • 1 tablespoon coconut oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ghee (optional)
  • 2 parsnips
  • 1-inch piece ginger
  • 1 large garlic clove
  • 1 Thai chile (optional)
  • ¼ cup fresh cilantro
  • 2 eggs
  • ? cup coconut flour
  • ½ cup coconut milk
  • Kosher salt
  • freshly ground black pepper
  • 1 tablespoon coconut oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ghee (optional)

Instructions

1

Prep the vegetables

  • Grate the carrot and parsnip.
  • Grate or mince the ginger and garlic.
  • Finely chop the chili, if using.
  • Finely chop the cilantro.
  • Beat the eggs.

2

Prep the batter

In a mixing bowl, combine the carrot, parsnip, ginger, garlic, as much of the chile as you like, and half of the cilantro with the eggs. Stir in the coconut flour and coconut milk, and season with salt and pepper. With your hands, form the mixture into 1-inch-thick patties (should make 6 to 8 patties).

3

Cook the fritters

In a frying pan over medium heat, warm the coconut oil until hot but not smoking. Add the patties and cook, turning once, until golden brown and crisp, 4 to 6 minutes per side.

4

Serve

Transfer the fritters to a plate, drizzle with ghee (if using), garnish with the remaining cilantro, and serve.

Nutrition per serving: Calories: 280, Protein: 9 grams, %DV Protein (50 grams): 36%, Total Fat: 17 grams, Saturated Fat: 11 grams, Cholesterol: 225 mg, Sugar: 8 grams, Added Sugar: 0 grams, Sodium: 390 mg, Carbs: 28 grams, Fiber: 6 grams, 24%% DV 25 grams (Fiber):

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