Mexican Carrot Breakfast Fritters Recipe

Name: Mexican Carrot Breakfast Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRITTERS:; 2-1/2 cups Baby Carrots; 1-1/2 cup Corn Kernels; 1/2 cups Coconut Flour; 2 teaspoons Cumin Powder; 1 pinch Generous Pinch Of Salt/pepper; 1/2 cups Cilantro, Roughly Chopped; 2 Large Egg Whites; 1/4 cups Olive Oil; FOR THE TOPPINGS:; 5 Eggs; 5 slices Turkey Bacon; 1/4 cups Mashed Avocado (1/4 Cup Is About 1/2 A Small Avocado); 1/4 cups Non-fat Plain Greek Yogurt; Salsa, As Desired

Servings: persons

FOR THE FRITTERS:
2-1/2 cups Baby Carrots
1-1/2 cup Corn Kernels
1/2 cups Coconut Flour
2 teaspoons Cumin Powder
1 pinch Generous Pinch Of Salt/pepper
1/2 cups Cilantro, Roughly Chopped
2 Large Egg Whites
1/4 cups Olive Oil
FOR THE TOPPINGS:
5 Eggs
5 slices Turkey Bacon
1/4 cups Mashed Avocado (1/4 Cup Is About 1/2 A Small Avocado)
1/4 cups Non-fat Plain Greek Yogurt
Salsa, As Desired

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1. First you are going to cook the eggs for the topping. Place the eggs in a large pot and just cover with water. Bring to a boil over high heat and boil for 6 minutes. Then drain the water and set aside to cool.
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2. For the fritters:
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3. Using a large food processor, crush the carrots and corn until they are finely chopped.
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4. Dump the mixture into a large kitchen towel, and ring out all of the excess water. It's a bit of a workout, but make sure you get it all to ensure that the mixture is nice and dry.
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5. In a large bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
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6. Heat the olive oil in a large pan over medium heat. If you don't have a very large pan, heat half of the oil at a time and do two batches.
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7. 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 then finish flattening them with a spatula in the pan. It's OK if they crumble a little bit, as you can easily reform them in the pan.
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8. Add the patties into the pan in a single layer making sure that you don't crowd the pan. Cook until the bottom is golden brown, about 1-2 minutes. Flip carefully and repeat cooking the other side. Remove the cooked patties to a plate and repeat with the second batch if you are working with a small pan.
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9. To make the toppings:
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10. While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Remove back from the pan. Cut each slice in half and set aside.
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11. Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
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12. Peel the eggs, cut them in half and scoop out the hard yolk. Use the yolk for another purpose or discard.
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13. To assemble:
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14. Plate the fritters. 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.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE FRITTERS:, 2-1/2 cups Baby Carrots, 1-1/2 cup Corn Kernels, 1/2 cups Coconut Flour, and more.

Yes, Mexican Carrot Breakfast Fritters falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Carrot Breakfast Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions