Soft and pillowy and delicious, these carrot fritters remind me of a healthy dinner-inspired pancake that is comforting but spicy all at the same time. A harissa dip with a greek yogurt base makes something that is wonderful plain even better. If you feel as if your sides game is boring, these are the antidote.
CARROT FRITTERS WITH HARISSA DIP:
Servings: 4 (2 carrot fritters each)
Time: 20 minutes
6 carrots (around 285 grams)
1/4 white onion, finely diced (75 grams)
10 tbsp flour (75 grams)
2 eggs, loosely beaten
3 tbsp oil
1 tsp minced garlic
2 tsp cumin
1.5 tsp paprika
1/4 tsp salt
1/2 cup greek yogurt
1 tbsp harissa paste
1/2 tsp dried thyme
Finely grate the carrots, either using a food processor or using a hand tool;
Combine the carrot, onion, garlic, cumin, paprika, and salt in a bowl and mix to combine;
Add the eggs and flour; mix together to combine.
Heat the oil in a skillet on medium-high heat.
Once the pan is hot enough to "sizzle" anything that touches it, use a large tablespoon to get hearty scoops of the mixture onto the pan. Use a spatula to flatten it out.
Sauté until golden, around 3 to 5 minutes on each side, depending on your heat level.
While the fritters are cooking, combine the greek yogurt along with the harissa and thyme into a bowl.
Place the fritters on a plate, add a dollop of harissa dip, and enjoy!