Celeriac And Carrot Fritters (Paleo, Low Carb)

These Celeriac And Carrot Fritters (Paleo, Low Carb) are a great companion to many meals. You can definitely enjoy them as they are. Which means don’t worry about the cutlery, get your hands a bit messy and maybe even use the fritters as a scoop for your favorite dip. My Avocado Jalapeno Dip would serve just great for that.

But as already said, they are a perfect side dish too. Especially with stews and curries, these celeriac and carrot fritters can be a scrumptious AND healthy substitute to dumplings or bread which are usually full of grains and empty calories. And we don’t need that, right? Well at least not that often.

I could surely use some of those fritters (did I mention that they taste great even cold?) yesterday morning when we attended the local flea market. We spent almost the whole forenoon there daydreaming about lunch (I guess somebody wasn’t prepared enough). And making some money of course. We decided to sell some of our things to make extra cash for our upcoming journey. And also get rid of the stuff which we can’t take with us. Which is mostly everything we own… Because we decided to take only 3 luggage with us to our new home. It’s crazy, I know. I still have no idea how will we handle that, but I know it’s right. They are just things and it’s not worth to pay such crazy money for the extra luggage or postage. Instead we have made few people happy with their new-ish bargain. You can see a picture from the flea market on my Facebook.

Celeriac and Carrot Fritters

Celeriac And Carrot Fritters (Paleo, Low Carb)
Prep time
Cook time
Total time
These Celeriac And Carrot Fritters (Paleo, Low Carb) are a great companion to many meals. You can definitely enjoy them as they are or as a healthy side dish.
The peckish girl:
Recipe type: Side dish
Serves: 5-6
  • 1 small celeriac, peeled and finely grated
  • 2 medium carrots, peeled and finely grated
  • Pinch of salt
  • 1 tsp cracked pepper
  • 1 tsp chilli flakes (optional)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 2 tsp fresh thyme or 1 tsp dried
  • 3 eggs
  • 4 tbsp tapioca flour
  • Coconut oil for frying
  1. Place a frying pan over high heat and put in the coconut oil and let it melt. For the fritters to be crispy it's better to use a bit more oil than you might be used to, but the pan should be equally covered in oil. And you would probably have to add a bit more oil for each batch of fritters as they soak some oil in.
  2. Use your hands to make little patties (not too thick) and place them carefully in the hot oil. You can also use spoon, I just find the hands easier, but be careful. After about 3 minutes of frying check the bottom of the patties and if it's nice and brown, flip them over for next few minutes.
  3. Little by little take your fritters out of the pan and place them in a baking dish lined with paper towels which will soak the extra oil out of them. Do not layer the fritters, try to place them next to each other.
  4. When you are done with the frying and all the fritters are in the baking dish, place it in a preheated oven on 175 °C (about 350 °F) for 12-15 minutes to make sure the centre of the fritters is cooked thru too.
  5. Take the dish out of the oven and serve the fritters.


Celeriac and Carrot Fritters


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