This post was sponsored by Nature’s Path Organic Foods. Download their free “Your Guide to Organic Food” eBook!
“The wonderful thing about food is you get three votes a day: every one of them has the power to change the world.” – Michael Pollan
Isn’t that uplifting? We have the power to change not just our lives, but the lives of those around us, just by choosing what to put on our plates. I think that is absolutely incredible.
Today we’re talking all about organic food, how our plates can change the world, and crispy onion & carrot fritters. Let’s dig in!
I get a lot of questions about whether or not I buy organic food often, and to be honest with you, my fridge and pantry aren’t 100% organic. But it’s something I prioritize when I can and when my budget allows. It’s all about doing the best you can do with what you have!
So, why shop organic in the first place? I don’t know about you, but I don’t want weird waxy films on my produce or other groceries that may or may not have harmful effects on our health. Better safe than sorry.
Not only are all of those pesticides ending up in our bodies, but they’re running off into the ocean and creating dead zones, and they’re robbing the soil of its natural nutrients. I want my soil to be healthy, fertile and capable of producing the best quality pants possible!
Those reasons are very important to me, but maybe most meaningful is supporting the small farmer. The farmer who doesn’t want to harm his land. Who works all day with a few employees, tending to his crops with the utmost care and giving back to the land out of respect. The farmer who cares not only about his own income, but about the people who will enjoy his/her fresh food.
That’s who I want to support. Not some powerful corporate businesspeople who are only concerned with stuffing their pockets with money and their mouths with GMO high fructose corn syrup.
Not to mention that the price you pay for a certain product doesn’t reflect everything you’re actually paying – think government subsidies. In fact, a $4.5o Big Mac could cost something like $12, if you include all the hidden costs coming out of our tax dollars. Are you mad yet? Same.
I know that buying organic can be confused, sometimes overwhelming, and expensive. Like I said, I don’t buy everything organic. I wish I could grow my own food in my backyard and buy straight from the farmer and dance around in rainbow puddles, but that is not #reallife.
But organic food there are steps we can take to buy just a little more ! For me, I prioritize foods like apples (since I eat at least one a day), leafy greens, berries, corn, soy, and other produce with soft exteriors. If I find an organic product that is the same price or just a few cents pricier, I go for the gold.
These are some of the tips I’ve used in the last few years, but I have already learned so much more “Your Guide to Organic Food” about organic food in the FREE eBook by Nature’s Path! All the information you could want is in here.
There is everything you need in this eBook, from why to choose organic, to shopping organic on a budget, to some delicious plant-based recipes. Creamy cashew cauliflower gratin?!? You have my attention.
I’m really excited to share this eBook from Nature’s Path with all of you! I know that you will find a lot of value in it and will use their tips in your grocery shopping. If you’ve never heard of Nature’s Path, they’re an amazing, family-run company dedicated to sustainability and creating delicious, certified organic products like oats, cereals, granolas, waffles, and so much more!
Okay, so let’s talk about these crispy onion & carrot fritters. With a {vegan} cumin yogurt sauce. Talk about flavor bombs!
I’ve never really made “fritters” before, but this was a great recipe to start with! Now I want to make fritters out of anything and everything I can get my hands on! Zucchini fritters? Sweet potato fritters? Oats & chocolate fritters?? Oh wait, that’s just pancakes. 🙊
These actually came together pretty easily, once you have all your veggies chopped and grated. Some chickpea flour holds them together and adds a protein punch, and flavors like cumin, fennel seeds (my fave), cilantro, and turmeric give them such a kick. No more boring side dishes. 🙅🏼 Hellooooo, onion & carrot fritters!
Oh, and the sauce. Basically pouring it over everything. The eBook calls for normal yogurt, but I subbed plain soy yogurt. Easy peasy lemon squeezy.
Have you ever made fritters? I’m totally sold on them now. They’re like mini veggie powerhouses!
If you all try this recipe, let me know how you like them. I think you will definitely love the flavor punch in these! Post a picture of your fritters on Instagram and tag me @emilieeats with #emilieeats so I can drool over all of you pictures.
Don’t forget to go grab your free copy of “Your Guide to Organic Food” by Nature’s Path!
Crispy Onion & Carrot Fritters with Cumin Yogurt (vegan & gluten-free)
Add these Crispy Onion & Carrot Fritters to dinner for a flavorful, vegetable-packed side dish! A dollop of cumin yogurt tops it off. Vegan & gluten-free!
Ingredients
- 1/2 cup unsweetened non-dairy yogurt
- 1 1/2 teaspoons ground cumin, divided
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, finely chopped
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons chickpea flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground turmeric
- 1 teaspoon lemon juice
- 7–8 tablespoons water
- 2 cups yellow onion, thinly sliced (1 large onion)
- 1 cup carrots, grated
- 2 tablespoons cilantro, stems and leaves chopped
- 1/2 jalapeno, seeded and finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Instructions
- To make the yogurt sauce: In a small bowl, stir together the yogurt, cumin, lemon juice, cilantro and salt. Taste for seasoning; add more salt or lemon juice to your taste and set aside.
- In a medium bowl, whisk together the chickpea flour, cornmeal, baking powder, salt, ground cumin, fennel seeds, and turmeric. Add the lemon juice and 7 tablespoons of the water. Mix to combine. The consistency should be like thick cream. If it seems thin, add a touch more chickpea flour, or if it is too thick you can add a bit more water.
- Add the sliced onions, grated carrot, cilantro, jalapeno, garlic, and ginger to the batter and stir until all the vegetables are coated in the batter.
- Line a plate with paper towel and set aside.
- Heat a skillet over medium heat; use a nonstick pan or a tiny bit of cooking oil. Once it is hot, add the batter one tablespoon at a time, using the back of the spoon to flatten them out a bit. Depending on the size of your pan, you can cook about 4 at a time without crowding them. Fry the fritters for about 2-3 minutes on the first side, until a deep golden brown. Flip and cook for another 2 minutes or so.
- Transfer the fritters to the paper-towel lined plate. Cook the remaining fritters in batches.
- Serve hot with the cumin yogurt sauce.
- Note: To keep the fritters warm while you cook the rest of the batch, you can place them on a baking sheet in a 325F oven.
Thanks to Nature’s Path Organic Foods for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
