Carrot & Parsnip Fritters with Dill Yogurt Dip

Name: Carrot & Parsnip Fritters with Dill Yogurt Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings
Ingredients: Eggs; Carrots; Parsnips; Gluten-Free Flour; Sea Salt; Garlic Cloves; Green Onions; Extra-Virgin Olive OIl; Greek Yogurt; Lemon; Fresh Dill

Recipe by Megan Horsley

Ingredients

Time

10m

Serves

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.

Snack

Ingredients

Eggs

Whisked

2 cups

Carrots

shredded

2 cups

Parsnips

shredded

1 cup

Gluten-Free Flour

1 1/4 tsp

Sea Salt

Garlic Cloves

minced

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

Combine the eggs, carrots, parsnips, flour, 1 tsp salt, garlic, and onion in a large bowl. Mix well with your hands.

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.

Meanwhile, mix the yogurt, lemon juice, ¼ tsp salt and dill in a small bowl. Set aside.

Serve the fritters with the yogurt dip. Enjoy!

Substitutions: Dairy-Free: Use dairy-free yogurt instead of Greek yogurt.