Description
Baked Carrot and Coconut Fritters are a delicious and nutritious way to use juice pulp, providing a high-fiber lunch option.
Ingredients
Scale
- 2 cups carrot juice pulp
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the carrot juice pulp, shredded coconut, flour, Parmesan cheese, eggs, baking powder, salt, and pepper.
- Mix until well combined.
- Form the mixture into small fritters and place them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the fritters.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- These fritters can be served with a yogurt dip or a salad.
- Feel free to add herbs or spices for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg