The other day I went to grab the cookie cutters out of the pantry and had to move the waffle iron out of the way. That is basically the only reason I used the waffle iron. And just like every single time I grab it out to use, I wonder to my self why the hell I don’t use it more. Maybe it’s time to move the waffle iron to a bette spot in the pantry.
So anyway these carrot waffled fritters. Theyare so so so freaking good! I could barely stop eating them before I got a chance to take a couple pictures. So simple, yet so satisfying. Carrot and dill are such a great combo and when made into a crispy fritter situation with chickpea flour and dipped into with the maple mustard. WOW! I was going to make most of this batch for the mr for dinner but I ended up eating more then half (so I ended up making him a waffled sandwich too).
I think these carrot dill waffle fritters might just be the reason the waffle iron gets a new spot in the pantry. Heck I might even leave it out for while because I am definitely making another batch (or 3 of these before I put it away)
Now to the carrots waffle fritters!
The stuff. Carrots, a small onion, dried dill and garlic powder, chickpea flour, water, salt and pepper, maple syrup, brown mustard, vegan yogurt, and a little oil.
Maple, mustard, and vegan yogurt get mixed together and that is that. Set aside.
Shred carrots and onion into a bowl. Add in the chickpea flower, spices, a pinch of salt and pepper, and a bit of water and mix until evenly incorporated.
Ready to go
Lighy oil hot waffle iron and scoop a portion of the batter in. CLose iron and cook until the top and bottom are browned and crispy. (Use your iron settings but also check to see how the iron is cooking)
Crispy and brown and smelling so good. Remove form iron.
Fritters can go straight to plates or on a rack… Whatever you want.
But eat them. Dip or cover them in the maple mustard sauce (it is so good!) and be happy.
Savory Carrot Dill Waffle Iron Fritters with Creamy Maple Mustard
serves 1-3
3-4 carrots ( 2 1/2 to 3 cups shredded)
1 small onion
3/4 cup chickpea flour
1 1/2 easpoon dried dill
1/2 teaspoon garlic powder
salt and pepper
1/3 to 1/2 cup warm water
1 tablespoon REAL maple syrup
1 1/2 tablespoons brown mustard
1/3 cup plant based plain yogurt
tablespoon or so of high heat oil
Preheat waffle iron.
Mix maple, mustard, and vegan yogurt together in a small bowl and set aside.
Shred carrots into a large bowl until you have 2 1/2 to 3 cups of shedded carrot. Then shred the onion into bowl as well. Mix around then add in a pinch of salt and pepper, the dill, garlic powder, and chickpea flour.Mix tighter with lesser amount of water until everything is completely incorporated. Add a bit more water if the mixture is still dry.
To make the waffle fritters , lightly oil the iron and add a large scoop of the batter to the iron while it is hot then close and cook until the fritters are browned and crispy. Once cooked to you liking, remove the waffled fritters and place on a plate or rack and continue with the rest of the batter until it is gone.
Serve right away or warm and serve with the creamy maple mustard. Dip it in or scoop it on… It’s all good!