Baked Carrot & Coconut Fritters
Prep time
Cook time
Total time
  • 1½ cups carrot pulp (or finely grated carrot)
  • 1 cup freshly desiccated coconut
  • ¼ cup cilantro (coriander)
  • 1 tbsp flour (I used buckwheat flour)*
  • 3 cm ginger
  • 2 tbsp coconut oil
  • 1 tsp paprika
  • 1 tsp sea salt
  1. Finely chop the cilantro & grate the ginger.
  2. Combine the cilantro, ginger, carrot, coconut, flour, paprika and salt. Add the coconut oil and mix well. The mixture should have just enough moisture to hold the fritters together. Add more oil if it is too dry, or flour if it is too wet.
  3. Use approximately 2 tablespoons of the mixture and roll into a tight ball. Press firmly.
  4. Flatten the ball into a patty and carefully place them on a baking tray lined with paper.
  5. Bake at 180 degrees for 10 minutes on each side. Be gentle when flipping the fritters so they don't break apart. Serve with a dipping sauce of choice!
*use coconut flour to make this paleo friendly!
Recipe by Mari Jasmine at