INGREDIENTS
For the fritters
3 cups
finely grated carrots (about 6-8 medium carrots)
2
eggs, whisked
1 cup
paleo baking flour
1
small shallot, minced
2
garlic cloves, minced
lots of salt
black pepper
1/8 tsp
cayenne pepper
2 tbsp
green onions, chopped (plus extra for garnish)
3 tbsp
ghee or avocado oil
For the avocado cream sauce
1
avocado
1/2 cup
dairy-free greek yogurt (I use Kite Hill brand)
juice of 1 lime
1/4 cup
cilantro
heft pinch of salt