Carrot & Parsnip Fritters with Lime Cilantro Yogurt
Pair these root vegetable fritters and lime cilantro dip with a crisp sauvignon blanc for a delicious midweek meal in minutes.
Ingredients
Carrot & Parsnip Fritters
- 7 small-medium carrots
- 3 medium parnsips
- 1 medium sweet onion
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 bunch fresh cilantro
- 2 clove garlic
- 4 eggs
- 3 tbsp all purpose flour
- .5 tsp salt
- .5 tsp pepper
Lime Cilantro Yogurt
- 1 cup plain Greek yogurt
- .25 cup cilantro
- .25 of the juice of 1 lime
For the carrot parsnip fritters:
In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
Heat a sauté pan to medium and add a glug of oil (about 2 Tbls). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.
For the lime cilantro yogurt:
Chop cilantro. Mix yogurt, lime zest, juice and cilantro together. Dollop on top of fritters, garnish with capers and a squeeze of fresh lime juice.
Photos and recipe by Maggie Murphy
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