Carrot Fritters with Savory Yogurt

Ingredients

• Chicken Egg 4 pieces
• Carrot 15 oz
• Cilantro 4 sprigs
• Chickpea 0 oz
• Vegetable Oil 0 fl oz
• Olive Oil 0 fl oz
• Yogurt powder 5 oz
• Sweet Chili Sauce to taste
• Arugula 5 oz
• Meyer Lemon Juice to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Grate the carrot using a coarse grater.

Step 2

Whisk the eggs until smooth. Add the flour and mix thoroughly to avoid lumps.

Step 3

Add the carrot, finely chopped cilantro leaves, salt, and pepper. Mix well.

Step 4

Heat 2 tablespoons of vegetable oil in a skillet. Using a tablespoon, drop the batter into the skillet, forming thick pancakes (similar to American pancakes). Cook the pancakes until they are dark golden brown, about 3 minutes on each side. Once cooked, transfer the pancakes to a folded paper towel to absorb excess oil.

Step 5

Prepare the sauce. Add salt and pepper to the yogurt.

Step 6

Dress the arugula with lemon juice and olive oil. Season with salt and pepper.

Step 7

Serve the pancakes with yogurt, arugula salad, drizzled with sweet chili sauce.