Believe it or not, carrots do have a season. Or two, to be exact. These days, carrots seem to live in the supermarket all year round. But spring and fall are the peak moments to enjoy that uniquely sweet, earthy carrot flavor.
Fall truly is the carotene season: pumpkins and other carotene-rich winter squashes are aplenty, so adding carrots to the menu pairs quite well with the seasonal orange glow. Often, though—too often—carrots are boiled or steamed to nothingness. The cooked carrot is oftentimes so overcooked that it loses any tangible sense of goodness it ever had.
When done right, though, a cooked carrot can become a showstopper, not just the shaved afterthought to top a side salad.
In this particular recipe, the entire point is the carrot. And the way it’s cooked is perhaps unlike any carrot preparation you’ve seen before.
The fritter cooking method is not only the gateway to more vegetable consumption, it’s entirely and frivolously (hello, endless gobs of cheese) low carb. For those that dislike vegetables altogether, the fritter will make you forget you’re eating them; for others who simply need a change in the roasting, boiling, or steaming routine, fritters offer a magically crispy, crunchy, and flavorsome quality to your carrot entree.
How do shreds of carrots stay perfectly packed together without any flour? The secret lies with the cheese. Along with the tiniest morsel of (low carb) almond flour, the cheese acts as the sticking component, holding all ingredients together while offering up its own bliss point of flavor.
When you’re ready to enjoy this rich dish, add a refreshing watercress side salad to it, complete with olive oil, salt, and lemon juice. No raw sliced or shaved carrots needed.
- 5 carrots
- 1 large onion
- 1 egg, beaten
- 4 tablespoons extra sharp and grated cheddar cheese
- ⅔ cup heavy cream
- 1 garlic clove, crushed
- 1 handful coarsely chopped cilantro leaves
- ¼ cup blanched almond flour
- 4 tablespoons extra virgin olive oil for frying
- 4 tablespoons plain yogurt or sour cream
- Dill leaves, for garnish
*Food processor or hand-held grater needed to grate carrots
- Wash the carrots, then grate them by pushing them through a food processor or using a grater. Grate them as finely or as coarsely as you like; you’re trying to get long, thin shreds. Once grated, put the carrot shreds into a bowl.
- Peel the onion; then, finely slice and stir into carrots, along with egg, cheddar cheese, heavy cream, crushed garlic, chopped cilantro, and almond flour. Season with salt and black pepper and stir until mixed.
- In a nonstick frying pan, warm a light layer of olive oil.
- While the oil heats, scoop 3-4 tablespoon portions of batter and shape into a thick disk. Drop dollops of batter into the pan, one at a time.
- Fry until the bottoms are golden brown, then use a spatula to turn and let the other side color. Usually takes about 3-4 minutes per side. Once both sides are crispy, dark gold, remove and set onto a plate.
- Top with a spoonful of plain yogurt or sour cream, and add dill leaf for garnish.
- Enjoy immediately!