Bored with your typical weekend breakfast menu? Try these Mexican Carrot Fritters With Bacon And Egg for a South-of-the-border brunch.
As a fanatic breakfast eater who yearns for elaborate weekend breakfasts, I am always on the hunt for dishes that push the boundaries of the first meal of the day. Savory pancakes, potato waffles, any and all varieties of avocado toast—they’re all on my breakfast list. I figure, why not start the day off with a flavor adventure?
A few months ago, I was bored with my breakfasts and somewhat sad about it. I apparently got a little full of myself and got it into my head that I had tried all the breakfast foods worth trying. If you ever think you’ve tried everything in terms of food, I guarantee you: that’s a lie you’re telling yourself. The problem was simply my lack of creativity, because it all came flooding back when I came across this recipe for Mexican carrot fritters.
Mexican carrot fritters may not be traditional “breakfast food,” but when they’re paired with some egg, salsa, avocado crema, and turkey bacon, they sure do take on a breakfast vibe. The fritters are slightly sweet from the carrots and corn but boast a Mexican-style flavor with cilantro and cumin. The salsa and avocado crema add both zest and a velvety texture. With a bite of turkey bacon, this dish is officially a breakfast food, and you can’t convince me otherwise.
Are Mexican Carrot Fritters With Bacon And Eggs Healthy?
Yes, the fritters (and everything else on the plate) are healthy! This is a low-calorie breakfast that’s full of protein, fiber, and flavor. The fritters themselves are mostly made of carrots and corn, both of which contain lots of fiber and antioxidants. Corn provides a small dose of protein, as well. The omission of the boiled egg yolks reduces the fat that would otherwise be on top of the fritters, leaving all the protein of healthy egg whites. The avocado crema is made with nonfat Greek yogurt, which is high in protein, and avocado is rich in healthy mono and polyunsaturated fats, as well as fiber. Turkey bacon is a healthier choice than regular pork bacon, with less fat overall.
This flavorful, colorful meal is gluten-free, and you can make it dairy-free by substituting plant-based yogurt for the Greek yogurt. Omit the turkey bacon to make it vegetarian-friendly.
Swaps And Additions
Fritters are kind of like pancakes, and much like pancakes, you can customize them to your liking! As long as they stick together well and the veggies you use aren’t too wet, you can make quite a few different swaps for the fritters themselves. There are also a few changes you can make to the other elements of this dish. Here are a few examples.
- Use turnips or parsnips instead of carrots: The textures of these veggies are similar to that of carrots, so they’ll work well in place of them in the fritters! This is a bold swap, so only do this if you enjoy the flavor of turnips or parsnips!
- Use roasted corn instead of regular corn: Do you often cook corn on the cob over a flame on a grill? Use leftover grilled corn in the fritters for a smokier flavor.
- Add red onion to the fritters: You don’t need much; even a couple of tablespoons of diced red onion will elevate the flavor of the fritters. If you put too much onion, your fritters might end up too wet, so be careful!
- Don’t separate the yolks out from the boiled eggs: If you enjoy a full-fat meal, keep the egg yolks in the boiled egg topping. Eggs are healthy fat, anyway!
- Add a dash of lime juice to the avocado crema: A little lime will intensify the brightness of the crema and add a bit of zing to the fritters.
How Do I Store Leftovers?
Store leftover carrot fritters in an airtight container in the fridge, separate from all the toppings. Transfer all the toppings to their own airtight containers or ziplock bags and refrigerate separately. The fritters and turkey bacon will stay good in the fridge for up to 4 days, and the boiled egg will keep for up to 1 week. If you add a bit of lime to the avocado crema, it should keep its color a bit better in the fridge and will last for up to 3 days that way. Otherwise, consume the crema in 1-2 days.
Serving Suggestions
Mexican carrot fritters with bacon and eggs are a full meal for me and probably for most people! That said, they’re a lovely item to add to a full brunch spread. As part of a brunch, I suggest serving these fritters alongside sweeter breakfast items like Stuffed French Toast. They really stand out when grouped with classic breakfast recipes like Sausage And Egg Breakfast Casserole, Buttermilk Pancakes, and Hash Browns. Don’t forget the brunch cocktails, like mimosas and Bloody Marys.
Also, the fritters themselves are delicious for lunch or dinner with main proteins like Mexican Chicken or Chipotle Chicken Bowls With Pineapple Salsa.
Recipe
Ingredients
For The Fritters:
- 2½ cups baby carrots 360 grams
- 1½ cups corn kernels (thawed, if frozen; drained, if using canned corn)
- ¼ cup coconut flour
- 2 teaspoons ground cumin
- Generous pinch of salt and pepper
- ½ cup cilantro roughly chopped
- 2 large egg whites
- ¼ cup olive oil
For The Toppings:
- 5 eggs
- 5 slices turkey bacon
- ¼ cup mashed avocado about ½ of a small avocado
- ¼ cup nonfat plain Greek yogurt
- Salsa of your choice
Instructions
- Place the eggs in a large pot and cover with water. Bring to a boil over high heat, and let the eggs boil for 6 minutes. Drain the water, fill the pot with lots of cold water, and set aside to let the eggs cool.
- Add the carrots and corn to a large food processor, and process until they are finely chopped. Transfer the mixture to the middle of a large kitchen towel, and wring out all the excess water. Repeat with a new towel if necessary. The mixture should be as dry as possible.
- In a large bowl, mix the carrot and corn mixture with the coconut flour, cumin, salt, pepper, cilantro, and egg whites. Mix well.
- Heat ¼ cup of olive oil in a large pan over medium heat.
- Using a ¼-cup scoop, form the carrot mixture into 10 patties. (It may be easier to squeeze them into balls and slightly flatten them in your hand, then finish flattening them with a spatula in the pan.) If they crumble a little bit, squish them back together with the spatula when you place them in the pan. Cook until the bottom is golden brown, about 1-2 minutes. Flip carefully and repeat.
- While the fritters cook, heat a large pan to medium-high heat and cook the turkey bacon until golden brown, about 1-2 minutes per side. Cut each slice in half and set aside.
- To make the avocado crema, blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined. Set aside.
- Peel the eggs, cut each egg in half, then scoop out the cooked yolk. Save the yolks for another recipe.
- To assemble, spread as much salsa as you want on each fritter, and then top each fritter with half a slice of turkey bacon and half of an egg white. Top with a dollop of avocado crema.
- Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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