Kimchi Fried Rice (Cauliflower Rice or White Rice)

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

how do you make kimchi fried rice?Kimchi Fried Rice

With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

What is kimchi?

In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

Kimchi fried rice recipe

What type of kimchi should I buy?

A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

Tips for making a good stir fry:

Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
  2. Have all ingredients ready and prepped before you begin cooking!
  3. Use a high heat oil, like avocado oil.
  4. Always top it with a fried egg!

How to make kimchi fried rice

If you like this stir fry recipe, check out these others:

Kimchi Fried Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup baby bella mushroom, diced
  • 2 scallions, sliced thin, green and white parts separated
  • 1 large carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 3 cups leftover white rice (see note)
  • 1 cup kimchi, chopped with juices
  • 1/2 cup peas (frozen is fine)
  • 2 tablespoons asian chili paste (we like sambal oelek)
  • 2 eggs, scrambled
  • 1 handful baby spinach
  • 2 teaspoons coconut aminos
  • 1/2 teaspoon fine sea salt, or to taste
  • black sesame seeds, for garnish
  • nori strips, for garnish
  • additional eggs for frying, optional

Directions

  1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
  3. Add sesame oil and rice and cook until heated through, about 3 minutes.
  4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
  6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
  7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Recipe Notes

  1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
  2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Turkey Wild Rice Soup

This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

healthy leftover turkey soup

Turkey Wild Rice Soup

I found myself a few weeks ago with a lot of unseasonal turkey leftovers thanks to our recipe testing and preparation for all of our new 2018 Thanksgiving recipes. I whipped up this soup because Mike and I needed to eat dinner and we loved it so much I decided I should share it here!

I love the heartiness and the different texture of the wild rice and that it is chock full of veggies! If you are able to utilize the leftovers of a turkey carcass to make bone broth with, like I did, it takes it up to another level! The better the broth, the better the soup so make sure if you aren’t making your own to buy a good quality brand!

Leftover turkey soup with rice

How do you make turkey soup from leftover turkey?

You’ll want to pick off as much of the meat as possible from the turkey after it has been carved. If you are able to, pick all the meat from the turkey while it’s still warm because it is much easier to do! Our recipe calls for about 2-3 cups of leftover turkey meat. Once you’ve picked off meat from the turkey you should make a bone broth with it to use in your soup!

Once you’ve got your meat and your broth your ready to make the soup! And we aren’t reinventing the wheel here: You saute your aromatics, add some spices, meat, rice and broth and simmer away until the rice is fully cooked through and you have a flavorful dinner on your hands!

Chicken broth

How do you make homemade turkey broth?

I made a super quick turkey bone broth with the leftover carcass and it was so simple! I used the Instant Pot, of course, but you can also do this on the stove top. I put the whole carcass, a few aromatics, spices and water in the Instant Pot and cooked on high pressure for 50 minutes. It might have been the best broth I’ve ever tasted and was just so perfect in this soup. I’ve included instructions for both in the notes of the recipe if you want to make your own as well, but if you aren’t going to you can use regular bone broth or stock.

Turkey Bone Broth from Leftover Turkey Carcass 

  • 1 turkey carcass
  • 1 large onion, halved
  • 2 large carrots, halved
  • 2 teaspoons peppercorns
  • 6-8 cups water (depending on your size of Instant Pot)
  • 1 teaspoon white vinegar
  1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
  2. On Stove Top: Simmer all ingredients away for 4-6 hours.

Healthy turkey vegetable soup

What vegetables are good in turkey soup?

We choose to include onions, carrots, celery and mushrooms! But if you have other leftover veggies like green beans you can add those in at the very end of the cooking time just to reheat!

If you like this soup recipe, check out these others:

Turkey Wild Rice Soup

Prep Time 00:10 Cook Time 01:10 Serves 6

Ingredients

  • 1 tablespoon butter or avocado oil
  • 1 large onion, diced
  • 3 large carrots, sliced to 1/4"
  • 3 celery stalks, diced
  • 1 cup baby bella mushrooms, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 5 cups turkey bone broth or regular broth 
  • 1 teaspoon fish sauce
  • 1 cup wild rice
  • 2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)

Directions

  1. In a large dutch oven or stock pot, over medium heat and add butter/oil.
  2. When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
  3. Add the mushrooms and garlic and cook another 5 minutes.
  4. Add thyme, parsley and 4 cups of the turkey bone broth, fish sauce, and rice.
  5. Bring to a simmer and then cover and simmer for 30 minutes.
  6. Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
  7. Taste and adjust seasoning and add more broth if needed.

Recipe Notes

  1. This recipe was developed for thanksgiving leftovers, but it will work great with leftover chicken as well!
  2. To make Homemade Turkey Bone Broth:
  • 1 turkey carcass
  • 1 large onion, halved
  • 2 large carrots, halved
  • 2 teaspoons peppercorns
  • 6-8 cups water (depending on your size of Instant Pot)
  • 1 teaspoon white vinegar
  1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
  2. On Stove Top: Simmer all ingredients away for 4-6 hours.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Honey Glazed Carrots

These Honey Glazed Carrots are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.

How do you make sweet glazed carrots

Honey Glazed Carrots

When we were thinking up a name for these Honey Glazed Carrots, we were seriously considering crack carrots, because we couldn’t stop eating them. They are so addictive! They’re also really easy to make and a great compliment to a roasted bird on a holiday table, or a delicious weekend dinner.

If you can, find the beautiful rainbow carrots that are so plentiful this time of year. If you can’t, regular orange carrots will work too! The most important part is to cut these carrots as evenly as possible. Our recipe says to cut them on the bias, at 1/4″ of an inch. Take a look at the photos and see that even though the carrot shapes are different sizes, they are all basically cut about the same size with some of the smaller looking ones having a greater thickness so that they cook even with the larger size ones. This is important so that you cook the carrots as evenly as possible!

Honey glazed carrot recipe

How do you make honey glazed carrots?

We opted to make these on the stove top! We love the idea of cooking up this quick side dish, all in one pan, without having to boil them. Some recipes call for boiling the carrots and then draining them out before glazing. We always try to avoid boiling vegetables because it doesn’t preserve as many of the nutrients as steaming them does. For our method we place in a small amount of water and steam the carrots, and then evaporate the liquid so as much of the nutrients remains as possible.

Once the carrots are cooked through you add additional butter (or other dairy-free oil) and honey and cook them down until the sauce has glazed the carrots. There are a few minor details to pay attention to (like cutting the carrots correctly and making sure they cook properly) but all-in-all it’s a pretty fuss-free side dish to prepare.

If you like this side dish recipe, check out these others:

Make honey glazed carrots

Honey Glazed Carrots

Prep Time 00:05 Cook Time 00:21 Serves 4-6

Ingredients

  • 2 pound carrots, peeled and sliced on the bias about ¼” thick
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 1/2 cup water
  • 2 tablespoons butter, coconut oil or olive oil
  • 3 tablespoons honey
  • 1/4 teaspoon flaky sea salt, to garnish

Directions

  1. Heat a large pan (at least 12 inches), over medium high heat and add oil.
  2. Once hot, place carrots cut side down and sear for 3 minutes, until the carrots start to caramelize. Give them a good shake and let them sear again for an additional 3 minutes. Add 1/2 teaspoon of salt and stir the pan. 
  3. Carefully add 1/2 cup water and cover pan with tight fitting lid and cook for 7 minutes over medium heat. Uncover and reduce heat the medium low and continue to cook until the water has evaporate and the carrots are cooked though. If the water has reduced before the carrots have cooked, add a tablespoon more water at a time until they have cooked through.
  4. Once water has reduced, add butter (or dairy free oil) and honey and stir well and continue to cook until the carrots are glazed and the honey is bubbling, about 5 minutes. Season with 1/4 teaspoon large flaky sea salt.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a great short-cut to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker! This gluten and dairy free dish also reheats well for meal prep and is a great addition to your Instant Pot repertoire!

Instant pot tikka masala coconut milk

Instant Pot Chicken Tikka Masala

This popular Indian dish is bright, rich and creamy and comes from my friend Megan’s new cookbook: The Fresh & Healthy Instant Pot Cookbook. This dish is typically made with heavy cream and few vegetables, so Megan has given it a nutrient upgrade with more than a pound of cauliflower and carrots. The resulting meal may not be quite as authentic, but we just love how the vegetables become nearly undetectable in this rich sauce. Serve it with naan (if you tolerate), and use coconut milk to give it a dairy-free creaminess, but you could leave it out for less fat and a richer tomato flavor!

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. It was our first time using the PIP feature and we’re glad we took the plunge, thanks to Detoxinista, because it’s a game changer.

What is Pot in Pot Cooking?

The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

Can you use Pyrex in an Instant Pot?

Yep! Any pyrex is fine for it although stainless does have an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add about 5 minutes to the time under pressure!

chicken tikka masala

I was so excited to get Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook! For starters, you know I LOVE my Instant Pot! Secondly, I adore Megan and all of her recipes, so I knew it would be a total winner of a cookbook. You can check it  out and grab a copy here!

What I love about this book? For starters, there are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor!! Some dishes I cannot wait to make: Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting!!

Tools you need to make this recipe:

  • Instant Pot
  • Raised Rack
  • Immersion Blender or Blender ($20 off + free shipping)
  • Oven Mitts
  • Oven safe bowl/container made of stainless steel, oven-safe glass, or ceramic/porcelain.  The container shouldn’t touch the walls of the inner pot and should allow the Instant Pot lid to be closed easily!

pressure cooker chicken tikka masala

Which Instant Pot to get?

I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

If you like this Instant Pot recipe, check out these others:

Instant Pot Chicken Tikka Masala

Prep Time 00:10 Cook Time 00:13 Serves 6

Ingredients

Directions

1. Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of the sauce and season it with the salt

2. Arrange a 2.5-inch trivet (I bought mine in this set) over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 12 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

3. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot.
Fluff the rice with a fork. Use tongs to transfer the cooked chicken to a cutting board. Add the cauliflower and carrots to the sauce. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

4. Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in the coconut milk, then taste and adjust the seasonings as needed. Serve warm over the rice. Store leftovers in an airtight container in the fridge for 3 or 4 days.

Recipe Notes

  1. Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
  2. Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Hot and Sour Soup (Vegetarian)

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it!! It’s my new favorite vegetarian soup that I know you are going to absolutely love!!

Hot and sour soup recipeHot and Sour Soup

When we were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. You all have been asking me for some comforting warm soup recipes, so I knew this is the one I wanted to share!

There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

Easy hot and sour soup

The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

We use veggies as the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but feel free to substitute in what you like or have on hand. The soup is slightly thickened using a bit of arrowroot and then finally you are going to stir in some scrambled egg to make fine “ribbons”. We wait until the end to add white vinegar (though you can also use unseasoned rice vinegar if you have that) and ground white pepper to let those flavors shine through.

Hot and sour soup recipe

Add in tofu if desired, cilantro and some red pepper flakes to add a bit more heat to it! I generally avoid soy, but occasionally will use tofu if it fits a recipe, like this soup. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn’t your thing, you can totally leave it out. We loved this as a vegetarian soup, and didn’t feel it lacked anything but if you wanted to make this meal using meat traditionally some pork might be added, but chicken would also be delicious in this.

If you like this soup recipe, try these others:

 

Hot and Sour Soup

Prep Time 00:05 Cook Time 00:30 Serves 4

Ingredients

  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced 
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste 

Directions

  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Recipe Notes

  1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
  2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Mediterranean Veggie Fritters [VIDEO]

Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

Healthy Mediterranean Veggie Fritters

Mediterranean Veggie Fritters

Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

Healthy Veggie Fritters

How to make veggie fritters

Veggie fritters prep

Bonus: You’ll be eating all the veggies!

Veggie Fritters with beets

gluten-free veggie fritters

Watch the video:


Mediterranean Veggie Fritters

Prep Time 00:10 Cook Time 00:20 Yields 15 fritters

Ingredients

  • 2 onions, mined
  • 2 cloves of garlic, minced
  • 4 scallions, thinly slices, about 1/4 cup
  • 2 carrots, grated, about 1 cup grated carrots
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 2 teaspoons salt, more to taste
  • 2 teaspoons pepper, more to taste
  • 2 tablespoons parsley, roughly chopped
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup almond flour
  • 2 medium beets shredded, about 2 cups, water squeezed out
  • 2 eggs
  • 1/4 cup tapioca flour
  • 2 cups avocado oil

Directions

1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
5. Heat a large skillet over medium-high heat with avocado oil.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

Recipe Notes

  • Recipe inspired by Persiana cookbook by Sabrina Ghayour
  • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!