This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Carrot fritters transform the humble carrot into a crispy, savory appetizer. Add your favorite flavors to suit your cravings.
We love carrots around here. Even though they’re a root vegetable and therefore meant for colder times of the year, we are lucky to be able to get fresh local carrots practically year-round.
The sweet carrots we get from the farmers market can’t be beat, especially if you enjoy the varieties that come in hues other than orange — white, yellow, and purple frequently make appearances at the farm stand.
I don’t fry foods much at home, mostly because I make a terrible mess and invariably end up burning myself with hot oil. If I’m going to the trouble of it, I want the end result to be tasty, but also have a layer of nutrition to it to (so I don’t feel quite so bad about the oil).
When it comes to fritters, carrots are a natural fit because they’re easy to shred and crisp up easily.
These are also easier than potato fritters, since you don’t need to worry about removing the excess liquid and starch that potatoes contain.
How to shred carrots
You can also use a box grater, though it will take much longer. Use the medium-grain holes for the fritters and grate using quick short strokes to create short, even pieces.
If you can, go ahead and shred extra carrots so you can use them for other dishes like French carrot salad or simply topping on a green salad.
One pound of carrots generally results in about 4 cups of shredded carrot. Store any extra in a resealable container in the fridge until ready to use.
What can I add to carrot fritters?
I like to make these carrot fritters simple with green onions, salt, and pepper, and then make different dipping sauces to dress them up, but you can easily add herbs and spices to change up the flavor.
If you’re a fan of garlic and ginger, they’re both great additions here, as are chiles and cilantro.
To play up the sweet factor, mix in some shredded apple and cinnamon.
You can also easily make carrot fritters gluten free by swapping in your favorite gluten-free flour.
As carrots are naturally sweet, spicy peppers or tangy yogurt-based sauces are a good match. You could also try a tahini based dipping sauce if you want to skip the dairy.
How do I fry fritters?
I’ve made fritters with both shallow and deep frying methods, and they are both delicious!
Shallow fried fritters can more easily be formed into patties and will use a bit less oil.
Deep fried fritters need more oil, and are not as easy to shape. For these, I scoop and press them into a measuring cup, then gently slide the batter out of the cup into the hot oil.
For both options, be sure to fry on both sides until crisp, and let them drain on a rack to let excess oil drip off before serving.
We enjoy these as a side dish or appetizer (they’re great to eat right out of the pan as the rest of your dinner cooks), but they also make a good light lunch when paired with a salad.
Or enjoy for breakfast with a fried egg on top, because why not?
- 3 cups grated carrot
- 2 green onions, sliced into thin rounds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 4 tablespoons flour
- 1 large egg
- 2 tablespoons grapeseed or olive oil, for shallow fry
For the sauce
- 6 ounces plain yogurt
- 2 teaspoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Mix together carrot, onion, salt, pepper, flour, and egg. If necessary, add more flour a little at a time, until a cohesive, but not overly wet batter is formed.
- Heat oil in a frying pan with deep sides over medium-high heat. Once oil is heated through, carefully drop fritter batter by the 1/4-cup full into the pan, and fry on each side for approximately 4 minutes per side, turning down the heat as necessary to maintain oil temperature. Remove cooked fritters to a rack or paper-towel lined tray to drain and repeat until all batter is used.
- To make the sauce, whisk together remaining ingredients. Serve with fritters.
This recipe originally appeared in the May-June 2013 issue of Hobby Farms.