4 green onions, sliced (optional, for garnish and color)
For the Fritters
Combine shredded carrots, shredded sweet potatoes and spices in a large bowl. Use your hands to mix well so the spices are evenly distributed.
Add the flour and again, mix well so it’s evenly distributed.
Meanwhile, preheat a skillet to medium heat and melt 2-3 Tbsp coconut oil.
Crack the two eggs into a mug and whip using a fork. Add the eggs to the vegetables and use your hands to mix everything together well.
When the skillet is hot (test a drop of water to see if it will sizzle), use slightly less than 1/4 cup of mixture to make a patty in your hands. Make sure the patty is uniform in thickness throughout so it cooks evenly.
Place the patty on the skillet and cook undisturbed for 2-3 minutes, until the bottom is golden brown. Use a pancake flipper to carefully lift the fritter up and flip over. Cook for an additional 2-3 minutes until both sides are evenly cooked.
Repeat with the remaining fritter mixture.
Put cooked fritters on a plate lined with paper towels and serve hot.
For the Dipping Sauce
While the fritters are cooking, combine the mayo, lemon juice, 1/8 tsp salt, 1/8 tsp garlic powder, 1/8 tsp onion powder and green onions (if using) in a small bowl. Stir well so the flavors can combine.
Taste and adjust seasonings as desired when the fritters are done.