Start by peeling and grating the carrots. Use a box grater or a food processor for this. You want the carrots to be coarsely grated, giving the fritters texture and bite. Once grated, place the carrots in a clean kitchen towel and squeeze out any excess moisture. Believe me, this is crucial! Too much moisture can lead to soggy fritters, and nobody wants that.

In a mixing bowl, combine the grated carrots, buckwheat flour, ground cumin, salt, pepper, minced garlic, and dried herbs. Then crack in the egg. Using a fork, mix everything well until it reaches a uniform consistency. The mixture should be sticky enough to hold together but not too thick. If it seems too loose, add a little more flour, but don't overdo it!

Take a skillet and add just enough coconut or olive oil to cover the bottom. Heat it over medium-high heat. To know when it’s ready, drop a small spoonful of the batter into the oil. If it sizzles immediately, you’re good to go!

Using a tablespoon, scoop out the batter and gently drop it into the hot oil. Leave some space between each fritter; this allows them to cook evenly. Flatten them slightly with the back of the spoon to help them crisp up.

Fry the fritters for about 3-4 minutes on one side until they turn golden brown. Flip them over carefully with a spatula and fry the other side for another 3-4 minutes. Be patient; letting them cook until they’re crispy is what makes these fritters so delightful.

Once both sides are golden and crispy, remove the fritters from the oil and let them drain on paper towels to absorb any excess oil. This step is vital, especially if you want to keep them crunchy.