This recipe comes from Cara Mangini's "The Vegetable Eater"

"Simple and simply delicious, these fritters come together with a vegetable drawer mainstay and a cupful of fresh herbs. The Tahini-Lime Yogurt Sauce is made with always-on-hand refrigerated basic and adds another layer of bright, earthy, and tangy flavor. Plan on two fritters per eater with a salad on the side or serve 3 fritters per person on their own. Thinly sliced avocado and a sprinkle of toasted sesame seeds are always excellent additions."

INGREDIENTS 
1lb carrots, peeled & trimmed
½ large red onion, cut in half lengthwise
2 large eggs
½ c all-purpose flour, plus more as needed 
¼ tsp fine sea salt 
¼ tsp freshly ground black pepper
1 tbsp minced garlic 
Heaping ½ c freshly crumbled feta cheese (2oz)
1 c loosely packed fresh cilantro leaves & stems, roughly chopped 
⅓ c plus 2 tbsp extra-virgin olive oil, plus more as needed
1 lime cut into wedges, for serving 

For the tahini sauce  
1 small garlic clove
2 tbsp lime juice
¼ c greek yogurt
3 tbsp Seed + Mill Organic Tahini 
2 tbsp water
½ tsp fine sea salt 

1. Fit a food processor with a shredding disc. Cut the carrots crosswise to fit the feed tube. Place the carrot pieces horizontally on their sides in the feed tube and press down with the pusher and process. (One pound of carrots should yield about 4 cups.) Cut each onion half lengthwise and shred the quarters in the same fashion. Let the mixture stand briefly. 

2. In a large bowl, lightly beat the eggs. Whisk in the flour, salt, and pepper until evenly combined. Stir in the shredded carrots and onion, then gently stir in the garlic, feta, and cilantro until just evenly combined. If the mixture appears watery, add more flour, a tablespoon at a time, until the mixture holds together.

3. Set a couple of paper towels or a clean kitchen towel on a wire cooling rack. Heat the oil in a medium nonstick or cast-iron skillet over medium-high heat. Drop a pinch of batter into the pan to test the oil--it should sizzle when it is ready. 

4. Working in batches of four, use a spoon to scoop batter into a ⅓ c measure, filling it just shy of level, then use a spoon to carefully drop the batter into the oil. Use the back of the spoon to shape and gently press down to slightly flatten the mound of batter so it will cook evenly through the center. Cook the fritters until the underside is golden brown, about 3 minutes, then flip and cook until the other side is browned and crisp, about 3 minutes more, reducing the heat at any time if the fritters are browning too quickly. Transfer the cooked fritters to the prepared rack. Repeat with the remaining batter, adding a touch more flour if the batter has become watery, and reducing the heat as needed to make sure the fritters don't burn.

5. Serve hot with Tahini-Lime Yogurt Sauce

For the tahini sauce

1. Use a microplane to finely grate the garlic into a medium bowl. (If needed, use a garlic press.) Add the lime juice, then whisk in the yogurt, tahini, water, and salt until well blended. Refrigerate in an airtight container for up to 4 days. 

The Vegetable Eater: The New Playbook for Cooking Vegetarian by Cara Mangini. Workman Publishing © 2024.