Emma Coburn, Olympian, Women’s Running cover star, and author of The Runner’s Kitchen says, “I made this recipe because I had a lot of carrots that needed to be eaten. Sometimes the best ideas come from making it up based on the few ingredients on hand.” Coburn loves these carrot fritters on holidays as a sub for potatoes; the garlicky, earthy flavors pair well with turkey and cranberry sauce. “These would also be a nice addition to any vegetarian plate,” she says. Make them for any vegan or plant-based guests, or bring them to your planned gathering as a colorful, impressive dish.
- 4 large carrots, peeled
- 1/2 cup flour
- 2 eggs
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. pepper
- Cooking spray
Using a food processor or the large holes of a box grater, mince the carrots. (You should have 3 cups minced or finely grated carrot.)
In a large bowl, combine carrots, flour, eggs, garlic, salt, and pepper. Heat a nonstick skillet over medium-high and spray with cooking spray. Using a spring-action ice cream scoop, scoop out a ball of the carrot mixture and add to skillet. Cook until browned, 2 minutes per side, and repeat with the rest of the mix. Remove from heat and sprinkle with sea salt.
Excerpted from The Runner’s Kitchen reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2021 by Emma Coburn