This blog post is long overdue! I’ve been busy filming some very exciting projects, moved into a new flat, and even ducked away for a quick family holiday to the US. Driving through California and snacking on strawberries, blueberries, blackberries, raspberries, dates, figs (I could go on forever) was simply a-maaazing! I’m pretty sure I squealed when realised I could get a massive bag of cherries for less than $3. I’m missing it all already!
So, in order to cure my post-holiday depression I have cooked with what I think is one of the Philippine’s finest products… coconuts! Whilst we pay a premium for cherries and blueberries here in Manila, I have friends in Europe that would do anything to have access to fresh coconuts. I actually came up with this recipe because I wanted to use some left over carrot pulp that I had after making some Carrot, Pineapple & Turmeric Juice. It worked out perfectly, and I’ll definitely be thinking of other creative ways to use up my left overs! These fritters are baked in the oven so they require much less oil than deep frying or even pan frying.
- 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
- Finely chop the cilantro & grate the ginger.
- 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.
- Use approximately 2 tablespoons of the mixture and roll into a tight ball. Press firmly.
- Flatten the ball into a patty and carefully place them on a baking tray lined with paper.
- 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!