Mexican Carrot Breakfast Fritters

1. First you are going to cook the eggs for the topping. Place the eggs in a large pot and just cover with water. Bring to a boil over high heat and boil for 6 minutes. Then drain the water and set aside to cool.
2. For the fritters:
3. Using a large food processor, crush the carrots and corn until they are finely chopped.
4. Dump the mixture into a large kitchen towel, and ring out all of the excess water. It’s a bit of a workout, but make sure you get it all to ensure that the mixture is nice and dry.
5. In a large bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
6. Heat the olive oil in a large pan over medium heat. If you don’t have a very large pan, heat half of the oil at a time and do two batches.
7. Using a ¼ cup scoop, form the carrot mixture into 10 patties. I found it easiest to really compact them into balls and slightly flatten them, and then finish flattening them with a spatula in the pan. It’s OK if they crumble a little bit, as you can easily reform them in the pan.
8. Add the patties into the pan in a single layer making sure that you don’t crowd the pan. Cook until the bottom is golden brown, about 1-2 minutes. Flip carefully and repeat cooking the other side. Remove the cooked patties to a plate and repeat with the second batch if you are working with a small pan.
9. To make the toppings:
10. While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Remove back from the pan. Cut each slice in half and set aside.
11. Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
12. Peel the eggs, cut them in half and scoop out the hard yolk. Use the yolk for another purpose or discard.
13. To assemble:
14. Plate the fritters. Spread as much salsa as you want on each fritter and then top each with half a slice of bacon and half an egg white. Top with a dollop of avocado crema.