Gluten free carrot and dill fritters with a blue cheese sauce

I really love cheese. I'm sure you have figured this out by now. I post about it practically every day on Instagram, and I eat it every day without fail. This seems to be common knowledge amongst the people in my life, so much so that I was tagged multiple times in a meme that read 'cheese is the glue that holds my life together.' I'm #blessed to have friends who know me on this level, because it truly is my glue.

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Recently I was invited to the Australian Grand Dairy awards, showcasing award winning dairy (read: cheese) from Australian producers. I did listen to the wonderful presenter, the vivacious Alice In Frames, but mostly, and most importantly, I ate cheese. Because I ate a BEETROOT AND GOATS CURD MACARON, and could not stop raving about it to anyone I saw in the following days, I've included a few visuals of said macaron so you can be as awestruck as I was. 

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The recipe for these fritters was based around the creamy delicious award winning blue cheese, King Island Triple Cream (you can find it in the specialty deli section of the supermarket in Australia) but you can use whatever brand of blue you fancy. There is no such thing as bad blue cheese, after all. Or any cheese. I love cheese. 

INGREDIENTS

250g grated carrot (about 3 medium carrots)
roughly 100g extra grated carrot (1 medium)
1 teaspoon table salt
3-4 tablespoons finely chopped dill
3/4 cup almond meal
3/4 cup potato flour
2 eggs
generous pepper

50g blue cheese
2 tablespoons milk or cream

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METHOD

1. In a large bowl, combine the 250g grated carrot (reserving the rough 100g extra for the end) and the salt, and rub together well. The carrot will start to release some moisture.
2. Add the almond meal and potato flour to the bowl, and mix until every is evenly combined. Add the dill and pepper, stirring well, and then add the eggs. After everything is combined, set the mixture aside for 10 or so minutes. 
3. The mixture should have moistened up in it's down time, so add the last 100g of grated carrot and stir through. Heat a saucepan to a low medium heat, and spray well with olive oil. I found spray worked best here, you might have better non stick appliances tho. 
4. Using your hands, mould small fritters out of the mixture and place gently into the pan. You should get around 10 fritters from the batter, depending on how big you want them.
5. Cook the fritters for around 2 or 3 minutes, and then gently flip them over. Once you can see that the sides of the fritter are cooked, remove them from the pan, and repeat. Serve them smothered in blue cheese sauce, because the words 'smothered' and 'blue cheese sauce' are meant to go together. 

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