4.5 from 6 votes
Mexican Carrot Fritters With Bacon And Egg
Bored with your typical weekend breakfast menu? Try these Mexican Carrot Fritters With Bacon And Egg for a South-of-the-border brunch.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
10
Calories:
137 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For The Fritters:
- 2½ cups carrot 360 grams, baby
- 1½ cups corn kernels (thawed, if frozen; drained, if using canned corn)
- ¼ cup coconut flour
- 2 teaspoons cumin ground
- salt generous pinch
- black pepper generous pinch
- ½ cup cilantro roughly chopped
- 2 egg large, whites
- ¼ cup olive oil
For The Toppings:
- 5 egg
- 5 lices turkey bacon
- ¼ cup avocado about ½ of a small avocado, mashed
- ¼ cup Greek yogurt nonfat plain
- salsa of your choice
Instructions
- Place the eggs in a large pot and cover with water. Bring to a boil over high heat, and let the eggs boil for 6 minutes. Drain the water, fill the pot with lots of cold water, and set aside to let the eggs cool.
- Add the carrots and corn to a large food processor, and process until they are finely chopped. Transfer the mixture to the middle of a large kitchen towel, and wring out all the excess water. Repeat with a new towel if necessary. The mixture should be as dry as possible.
- In a large bowl, mix the carrot and corn mixture with the coconut flour, cumin, salt, pepper, cilantro, and egg whites. Mix well.
- Heat ¼ cup of olive oil in a large pan over medium heat.
- Using a ¼-cup scoop, form the carrot mixture into 10 patties. (It may be easier to squeeze them into balls and slightly flatten them in your hand, then finish flattening them with a spatula in the pan.) If they crumble a little bit, squish them back together with the spatula when you place them in the pan. Cook until the bottom is golden brown, about 1-2 minutes. Flip carefully and repeat.
- While the fritters cook, heat a large pan to medium-high heat and cook the turkey bacon until golden brown, about 1-2 minutes per side. Cut each slice in half and set aside.
- To make the avocado crema, blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined. Set aside.
- Peel the eggs, cut each egg in half, then scoop out the cooked yolk. Save the yolks for another recipe.
- To assemble, spread as much salsa as you want on each fritter, and then top each fritter with half a slice of turkey bacon and half of an egg white. Top with a dollop of avocado crema.
- Serve immediately.
Cup of Yum
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
7mg
(2%)
Sodium
280mg
(12%)
Potassium
207mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4489IU
(90%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 7mg | 2% |
| Sodium | 280mg | 12% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4489IU | 90% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.