This might be my third fritter recipe on my blog, but it is definitely my favorite one, hands down! Probably because I always go for anything savory vs. sweet and turmeric is one of my favorite spices AND I used one of my favorite elixirs in the recipe from REBBL. I used their Turmeric Golden Milk elixir, which is a coconut milk based elixir- so think- it is extra creamy and rich! It has spices such as ginger, honey, turmeric (obviously), black pepper, vanilla, cardomom, and a few others! All of their drinks are organic and made with REAL ingredients. I love that they are free from dairy, soy and carrageenan and are made with coconut sugar which is super low in fructose. Besides, their Maca Cold Brew elixir for an afternoon pick me up, and the Maca Mocha elixir, this is one of my favorite flavors because of the benefits of the turmeric spice. It has powerful anti-inflammatory effects, is a very strong antioxidant, and great for fast recovery. So, I love having something like these drinks, especially this flavor, if I am feeling a bit under the weather. The protein ones are great after a hot yoga session, they really hit the spot!
Back to the fritters! I love how easy it is to make these fritters...you really can just throw all the ingredients you want and different spices in a bowl, mix it up and either fry them in a little coconut oil or bake them in the oven. They make the best breakfast with a little fried egg, side dish to any meal, or as a main with some greens.
These fritters were just a little naturally sweet from the carrots but were more on the smokey spicy side from the spices in the REBBL drink. You can also enhance the flavor by adding a little more turmeric powder into the mix and extra pepper or cardamom. It will really bring out the flavors in the drink. I also also decided to lightly fry the carrots in a little bit of coconut oil on the stove top over medium high for a few minutes on each side before I placed them in the oven. You have to be a little careful when doing this to make sure they will not break apart, but they will be a little crispier this way. If you want, you can always skip this step, place them in the oven and for the last few minutes, turn the broiler on high and allow them to crisp up! One of my favorite ways to eat these is with a little fried egg on top or over a massaged kale salad with avocado and toasted nuts.
Prep time: 10 minutes
Cook time: 18 minutes
Total time: under 30 minutes (unless you fry them on the stove top!)
- 3 cups carrot, shredded
- 1/2 cup fresh Italian parsley, chopped
- 1/4 cup onion, finely chopped
- 2 flax or chia eggs
- 3 cloves of garlic, minced
- 1 tsp. of baking powder
- pepper to taste
- 1 teaspoon salt or more to taste
- 1/2 cup REBBL Turmeric Golden-Milk
- 2 tablespoons of coconut oil & more if you are planning to fry the fritters
-Add in extra turmeric and cumin to taste.
1. First, prepare the 2 flax eggs. In a small bowl, add 2 tbsp. of ground flax or ground chia plus 5 tbsp. of water. Mix well and allow to gel in the fridge for about ten minutes or until you have prepared the remaining ingredients.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
3. Peel the skin off the carrots and add them to your food processor. Pulse the carrots into small pieces. Add to a large mixing bowl.
4. In the same food processor, add the onion, garlic, and parsley. It will be easier to chop the ingredients this way, instead of by hand! Pulse until they are finely chopped. Add the mixing bowl with the carrots.
5. In the large mixing bowl, add the sea salt, pepper, and the REBBL Turmeric Golden-Milk. Mix until incorporated.
6. Add the flax eggs to the mix and mix until well incorporated. At this point, you can taste test the mixture since there aren't any raw eggs. Adjust to your taste!
7. Scoop mixture into about 1/4 cup size balls and then flatten them into patties. You can also make them smaller or larger- you will just have to adjust the time they are in the oven!
8. Place them on the baking sheet and bake them in the oven for a total of about 18 mins, flipping them over about half way through. You can also fry them on top of the stove top on medium to high heat for about 2 minutes each side to get them a little crispier before placing them in the oven. They tend to break apart a bit, so I would fry one at a time and make sure they really sick together before hand. (You may need to add more dry ingredients or add another chia/flax egg!)