Carrots are not only delicious but also incredibly nutritious. They offer various health benefits and can be used entirely to minimize waste. This recipe for vegan carrot fritters celebrates this humble vegetable and minimizes waste by using the tops to create a lovely pesto! Have a boatload of carrots to get through? Check out my other carrot favourites such as these delightful carrot puree appetizers, baked carrot cake oatmeal, and of course the delicious gluten free carrot cake!
Health Benefits of Carrots
- Rich in Nutrients: Carrots are packed with essential nutrients like vitamin A, vitamin C, vitamin K, potassium, and fiber. These nutrients support overall health and well-being.
- Eye Health: Carrots are known for promoting good vision due to their high beta-carotene content, which the body converts to vitamin A. Vitamin A is crucial for maintaining healthy eyes.
- Digestive Health: The fiber in carrots aids in digestion, prevents constipation, and supports a healthy gut microbiome.
- Heart Health: The potassium in carrots helps regulate blood pressure and reduce the risk of cardiovascular diseases.
- Weight Management: Carrots are low in calories and high in fiber, making them an excellent choice for those looking to manage their weight.
- Skin Health: The antioxidants in carrots, including beta-carotene, protect the skin from damage and contribute to a healthy complexion.
- Cancer Prevention: Carrots contain compounds like falcarinol and falcarindiol, which may have anti-cancer properties.
Other ways to use carrots:
- Eat the Peel: Carrot peels are edible and contain additional nutrients and fiber. Wash them thoroughly, and you can include them in your salads or as a crunchy snack.
- Carrot Tops: The leafy green carrot tops can be used in salads or as a garnish in addition to these vegan carrot fritters. They add a burst of flavor and nutrients.
- Homemade Stock: Carrot peels and tops can be used to make vegetable stock, enhancing the flavor of soups, stews, and sauces.
- Composting: If you can’t use certain parts of the carrot, consider composting them to reduce food waste and enrich your garden soil.
Vegan Carrot Fritters with Carrot Top Pesto
I also pair these with a delicious and versatile Tofu Ricotta!
Ingredients
Fritters
- 3 Large Carrots grated
- 1 Shallot minced
- 1 cup Besan Flour aka Chickpea Flour (100g)
- 2 cloves Garlic minced
- 3/4 tsp Salt
- Handful Carrot Tops sub Parsley or Cilantro, option
- 1/4 tsp Powdered Ginger
- 1/4 tsp Cumin Powder
- 1/2 tsp Curry Powder
- 1/2 tsp Chili Flakes
- 1/4 cup Water 60 ml
Carrot Top Pesto
- 1 cup Carrot Tops washed & rinsed
- 1 cup Spinach
- 1 clove Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Oil Olive or Avocado 120ml
- 1/2 cup Raw Cashews
Tofu Ricotta
- 14 oz Firm Tofu drained
- 3 cloves Garlic
- 1/2 Lemon juiced
- 2 T Oil Olive or Avocado
- 2 T Nutritional Yeast
- 2 t Salt
- 1 t Basil
- 1 t Oregano
- 1/4 tsp Pepper
Instructions
Carrot Fritters
- Grate carrots and add to remainder of ingredients. Mix well and let sit for 10 minutes. Meanwhile prepare the carrot top pesto + tofu ricotta.
Carrot Top Pesto
- Combine all ingredients in a food processor and blitz until smooth.
Tofu Ricotta
- Add all ingredients to a food processor and blitz until smooth. Refrigerate until ready to serve for flavours to continue to develop.
Carrot Fritters
- Heat a skillet on medium heat. Add 1 T oil to pan. Mould into round fritter shapes using approximately 1/3 cup batter at a time. Place fritters on hot skillet, pan fry for 4-5 minutes per side. Alternatively you can bake these for 20-25 minutes at 200c/400f.
- Serve fritters warm with fresh ricotta and pesto. Garnish with additional carrot tops, herbs, or microgreens.