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Carrot Fritters

March 10, 2020 / Texas CoOp Power Features, Side Dishes, Vegetarian

Disclosure: This post may contain affiliate links.

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.

Carrot Fritters - Crispy carrot fritters are a tasty side or starter for a spring meal.

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.

I like to make ’em 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. As carrots are naturally sweet, spicy peppers or tangy yogurt-based sauces are a good match.

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?

Carrot Fritters

Carrot Fritters

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These tasty carrot fritters are a great starter or side dish for a spring meal.

Ingredients

  • 3 cups grated carrot
  • 2 green onions, sliced into thin rounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 1 large egg
  • 2 tablespoons grapeseed or olive oil

For the sauce

  • 6 ounces plain yogurt
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. 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.
  2. 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 paper-towel lined tray and repeat until all batter is used.
  3. To make the sauce, whisk together remaining ingredients. Serve with fritters.

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Nutrition Information:
Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 445mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 5g

Did you make this recipe?

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© Megan

More carrot recipes you might like:

Carrot Rose Tart – Stetted

Carrot Salad with Tahini and Crisped Chickpeas – Smitten Kitchen

Moroccan Spiced Roasted Sweet Potatoes and Carrots – Gourmande in the Kitchen

Roasted Carrot & Fennel Soup – Stetted

Spicy Garlic Carrot Pickles – Savvy Eats

This recipe originally appeared in the May-June 2013 issue of Hobby Farms.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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  1. SueEllen says

    March 19, 2014 at 7:55 pm

    This looks and sounds delicious. Cannot wait to try.

    Reply
  2. Lea @GourmetMommy says

    March 20, 2014 at 4:24 am

    Love the idea for carrot fritters! Our farmers market is just about to begin and I can’t wait to dive in. Meanwhile I’m embracing winter veggies for a little longer so carrot fritters will soon be on the menu!

    Reply
  3. Emily says

    January 23, 2015 at 7:32 pm

    oh my, these look so good!! I love any kind of fritter, but love the idea of using carrots!

    Reply
  4. Erin says

    April 22, 2015 at 9:01 am

    This recipe turned out amazing!! And it was super easy and quick. My little guys (2 & 3), who are often picky gobbled these up. It was especially great as I was able to get them to eat veggies; super tasty, yummy! I paired this with a potatoe casserole with some ground round for a complete meal. Simple and fast!

    Reply
    • Megan says

      April 22, 2015 at 10:08 am

      @Erin Thank you! I’m glad you enjoyed them; they’re a favorite of mine.

      Reply

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