Growing up, my mom use to tell us the food on our plate should look like the rainbow. If everything was brown, it was unhealthy. Hamburger – brown, hamburger bun – brownish, french fries -brownish, casseroles – lots of brown.  Color brings life and an assortment of nutrients to our plates.

This recipe is great for using up all those carrots packed into your CSA box. If you don’t have any almond flour on hand, you can use any nut flour or chickpea flour. Serve these as a side or a main dish for a vegetarian meal.







2 cups shredded carrots, use your hands to squeeze out as much excess moisture as possible

1/4 cup cilantro, finely chopped

1/2 cup parsley, finely chopped

1/2 cup almond flour

1/2 cup diced green onion

1/2 teaspoon ground cumin

1/2 teaspoon fine sea salt

2 eggs, lightly beaten

coconut oil, for frying


Dill Yogurt Sauce:

1 tablespoon dill, finely chopped

1 clove garlic, minced

3/4 cup yogurt

1 tablespoon lemon juice

salt + pepper to taste





In a large bowl combine the shredded carrots, cilantro, parsley, almond flour, green onion, cumin, and salt. Add in the eggs and stir until well combined.

Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add 1/4 cup of batter per fritter to frying pan. Cook fritters in batches for 3 minutes each side, or until golden brown and cooked through. Add more coconut oil in between batches. Make sure to only flip them once so they do not fall apart.

In a separate bowl, mix all the dill yogurt sauce ingredients together. Serve dill yogurt on top of carrot fritters.