Carrot & Parsnip Fritters with Dill Yogurt Dip
Carrot & Parsnip Fritters with Dill Yogurt Dip
Recipe by Megan Horsley
Ingredients
11
Time
10m
Serves
10
Move over potatoes, there’s a new root veggie fritter in town! These carrot and parsnip fritters are not only gluten-free,but they’re also packed with fibre and are cooked in a healthier fat. Plus, the dill yogurt dip offers a boost of protein. Save the leftovers for lunch or a fancy brunch with poached eggs.
Ingredients
2
Eggs
Whisked
2 cups
Carrots
shredded
2 cups
Parsnips
shredded
1 cup
Gluten-Free Flour
1 1/4 tsp
Sea Salt
2
Garlic Cloves
minced
2
Green Onions
just the white ends, chopped
2 Tbsp
Extra-Virgin Olive OIl
1/3 cup
Greek Yogurt
1/2
Lemon
juiced
1 Tbsp
Fresh Dill
minced, plus extra for garnish
Instructions
1
Combine the eggs, carrots, parsnips, flour, 1 tsp salt, garlic, and onion in a large bowl. Mix well with your hands.
2
Heat a large heavy-bottomed skillet on medium heat and add the oil. Use a ¼ cup to measure and scoop the fritter mixture, then flatten it in your hands before placing it in the skillet. Work in batches, if needed. Cook for 2-4 minutes on each side, until golden brown and crispy.
3
Meanwhile, mix the yogurt, lemon juice, ¼ tsp salt and dill in a small bowl. Set aside.
4
Serve the fritters with the yogurt dip. Enjoy!
5
Substitutions: Dairy-Free: Use dairy-free yogurt instead of Greek yogurt.
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Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
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