Carrot Fritters

There's an entire carrot in each fiber-rich waffle — and not a smidgen of sugar or butter.

These vitamin A-rich treats tout a peppery kick with a hit of mint. Eat them plain or with eggs or greens.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 2 c. (8 oz) bagged grated carrots (or 4 carrots, shredded)
  • ½ tsp. coarse salt
  • pinch of black pepper
  • 1 large egg, beaten
  • ¼ c. 2% milk
  • ½ c. Grated Parmesan cheese
  • ¼ c. whole-grain flour (such as white whole wheat or spelt)
  • 1 heaping Tbsp shredded mint
  • 1 tsp. chopped thyme or oregano
  • pinch of red pepper flakes

Directions

  1. Season carrots in a bowl with salt and black pepper; toss well. In a separate bowl, whisk together egg, milk, Parmesan, flour, herbs, and red pepper flakes. Add to carrots and combine thoroughly.
  2. Prepare a nonstick waffle iron according to manufacturer's instructions. Spoon some batter into each section of the iron and cook until browned and crisp, 3 to 4 minutes.

126 cal, 6 g fat (2 g saturated), 7 g protein, 12 g carb, 3 g sugar, 2 g fiber, 484 mg sodium, 56 mg cholesterol per waffle

This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.

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