Carrot Cilantro Fritters with Tahini-Lime Sauce
Crispy carrot and cilantro fritters served with a bright tahini-lime sauce — a flavorful gluten-free side or appetizer bursting with fresh veggies and zesty tang.
Ingredients
Ingredients for the Fritters
- 3 medium carrots, peeled
- ½ red onion
- ½ cup fresh cilantro, chopped
- ½ cup chickpea flour
- 2 tbsp De La Rosa 613 Avocado oil ( plus more for frying )
- 1 tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredients for the Sauce
- 3 tbsp De La Rosa 613 Tahini
- 1 tbsp Lime Juice
- 1-2 tbsp Water ( to thin as needed )
- Pinch of salt
Instructions
Directions
- Grate the carrots with the large holes of a box grater. Grate the onion and place it in a clean kitchen towel, squeezing out any moisture. In a large bowl, combine the grated carrots, onion, chopped cilantro, chickpea flour, cumin, salt, and pepper. Add 2 tablespoons of avocado oil and mix until well combined. The mixture should hold together when pressed.
- Heat a thin layer of De La Rosa avocado oil in a skillet over medium heat. Scoops mall portions of the carrot mixture (about 2 tablespoons each) and shape into patties. Fry in batches for 2-3 minutes per side, until golden brown and crisp. Remove and drain on a paper towel-lined plate.
- Ina small bowl, whisk together tahini, lime juice, water, and salt until smooth. Adjust the consistency with more water if necessary.
- Drizzle the tahini-lime sauce over the warm fritters or serve it on the side for dipping. Garnish with extra cilantro if desired.
Tried this recipe?Share & Tag Us @delarosarealfoods613
