Mexican Carrot Fritters with Bacon and Egg are a quick and easy, breakfast idea that is loaded with protein and low in calories and carbs!
Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information. And now..let’s eat!
You wanna go to Mexico with me?
Great! You pay for the airfare, I’ll bring the margaritas. Sound fair?
No? Fine. I’m pouting at you.
I’ll just sit in my pouty corner and drink my margarita alone.
Except…these Mexican Carrot Fritters are little. And cute. And we just discussed eating cute food for breakfast with gluten free pancake skewers yesterday.
Which means I can’t be a dark cloud grumpy pants when I tell you about them.
I can drink my margarita though. And, I strongly suggest you join me.
You may have tried zucchini fritters (which are nom-a-licious) but have you ventured over into the land of carrot fritters yet? Maybe you have.
How-ev-er I can almost guarantee that you haven’t had carrot fritters…with BACON AND EGGS on top!
And, if you have, lie to me. I thought this idea was super creative.
Ya’ll probably saw on Instagram that FABULOUS carrot package that Grimmway Farms sent us for Brunchweek! I have been snacking on carrot chips, shredded carrots and baby carrots for weeks.
Now that I’m writing this, I just realized something. I definitely went to get my eyes checked last week and, you guys, my eyes got slightly BETTER!
I’m what they consider “legally blind” so I didn’t think that could ever happen. Thanks Grimmway! Those carrots MUST have been the cause.
I first discovered the yum factor of cumin and carrots with the Coconut Roasted Carrots, so we’re just continuing on that train.
But, we added eggs and turkey bacon because…protein and yum. And because they’re breakfast-y and stuff.
OOHH and salsa and avocado crema, so that we can pretend we’re having breakfast in Mexico. That’s good right? If you close your eyes and pretend you’re not sitting inside of a lentil (that’s how I refer to my kitchen. It’s TINY) it’s totally like you’re on vacay.
I may be pushing it a LITTLE. But, you guys understand.
PLUS, we’ve got the “mini food is cute food” factor here. It also kind of looks like these carrot fritters are wearing egg hats.
I don’t know about you, but I’ve never seen a non-person thing dressed up that wasn’t the cutest thing ever.
And, yes, I am that girl that dresses up her dog. She totally loves her Halloween pumpkin costume.
The best thing about these fritters is that they’re super easy. Any recipe that gets made in a food processor is a win in my books.
Hand Chopping < Food processor.
Also “hand chopping” turns into almost “chopping hand” a lot in my house. Best to avoid that methinks.
I’ve given you a valid argument for the necessity of Mexican Carrot Fritters to start your day: you’ll leave breakfast, hands intact AND you can pretend you’re in Mexico AND you’ll get better eyes.
Don’t quote me on that tough.
Go forth and eat carrots.
- For the fritter:
- 2 1/2 Cups Baby Carrots 360g
- 1 1/2 Cup Corn Kernels
- 1/4 Cup Coconut flour
- 2 tsp Cumin powder
- Generous pinch of salt and pepper
- 1/2 Cup Cilantro roughly chopped
- 2 Large egg whites
- 1/4 Cup Olive oil
- For the toppings:
- 5 eggs
- 5 Slices of turkey bacon
- 1/4 Cup mashed avocado about 1/2 of a small avocado
- 1/4 Cup Non-fat Plain Greek Yogurt
- Place the eggs in a large potand just cover with water. Bring to a boil over high heat and boil for 6 minutes. Drain the water and set aside to cool.
- To make the fritters:
- Using alarge food processor,crush the carrots and corn until they are finely chopped.
- Dump the mixture into a large kitchen towel, and ring out ALL the excess water. It’s a bit of a workout, but make sure you get it all and the mixture is nice and dry.
- In alarge bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
- Heat 1/4 Cup of olive oil in a large pan over medium heat. *
- Using a 1/4 cup scoop, form the carrot mixture into 10 patties. I found it easiest to really compact them into balls and slightly flatten them, and the finish flattening them with a spatula in the pan. It’s ok if they crumble a little bit, as you can easy reform them in the pan.
- Cook until the bottom is golden brown, about 1-2 mins. Flip carefully and repeat.
- To make the toppings:
- While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Cut each slice in half and set aside.
- Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
- Peel the eggs, cut in half and scoop out the hard yolk.
- To assemble:
- Spread as much salsa as you want on each fritter and then top each with half a slice of bacon and half an egg white. Top with a dollop of avocado crema.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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