Simple carrot fritters, made with only four main ingredients and some seasonings, are a delicious way to eat grated/shredded carrots. This healthy rendition uses cumin, coriander, garlic powder, and green onions for a spiced flavor that perfectly complements sweet carrots. Serve them for a fun appetizer, snack, side dish, or even a light lunch!
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Lizzie’s Notes
Carrots are such a popular vegetable, showing up in everything from soups to salads to raw veggie trays. Since they’re often a part of multi-ingredient dishes, I sometimes forgot how delicious they taste when they’re the star ingredient in recipes instead.
I made these carrot fritters as a way to showcase their incredible flavor! It only takes a quick pan fry and a few common seasonings found in your pantry to transform them.
If you’re in the mood for a new way to eat vegetables outside of your regular rotation, give this recipe a whirl. You can keep them simple and enjoy as a side dish, or whip up an easy dipping sauce to elevate your fritters into an appetizer for your next dinner party or holiday meal.
Ingredients and Substitutions
- Carrots: You can grate the carrots yourself or used bagged shredded carrots from the store.
- Scallions: If you don’t have green onions, substitute red, yellow, or white. Leeks would also work!
- Eggs: I have personally found that eggs are a key ingredient for carrot fritters and are necessary for keeping them together. I have not had luck with plant-based substitutes like flax eggs, but if you experiment with an option that works, let me know!
- Cumin, coriander, garlic powder, and salt: I love warm spices with carrots, as evidenced by my Spiced Carrots and Dates (so good!!), so this is the combo I prefer to use. However, you can switch it up and add some chili powder or cayenne for a little heat or smoked paprika for a smoky flavor.
- Panko breadcrumbs: Substitute regular breadcrumbs or ground oats. If you don’t have any breadcrumbs, swap in all purpose or whole wheat flour. Use a gluten free 1-to-1 blend to make them gluten free.
- Avocado oil: This is my preferred oil for pan frying since it has a neutral taste and high smoke point. Substitute extra virgin olive oil or another preferred oil if desired.
Instructions
The full recipe card for carrot fritters is at the bottom of the post. Scroll down to see it. Here is a preview of the steps with photos to guide you.
Grate the carrots using a box grater, hand grater, or grating set (see below).
Combine the shredded carrots, beaten eggs, scallions, breadcrumbs, and seasonings in a large bowl. Stir well.
Warm a thin layer of avocado oil in a large nonstick skillet. Scoop about three tablespoons of batter into your hands and form a patty. Carefully slide into the pan and repeat with the rest of the batter.
Cook for a few minutes on each side until golden brown and crispy.
Equipment
One of my favorite tools for grating carrots is this Oxo grate and slice set. The julienne blade creates carrots that are similar to the shredded ones you buy at the store, which work well for carrot fritters. You can of course use a box or hand grater instead if that’s what you have.
Storage and Reheating
Keep leftover carrot patties in an airtight container in the refrigerator for 3 to 5 days. Reheat in a skillet with a little oil for a few minutes on each side, on a lined baking sheet for 8 to 12 minutes in to the oven (350 degrees F/177 degrees C), or in the microwave in 30-second intervals.
To freeze, let them cool completely then secure each one tightly in plastic wrap. Keep in an airtight bag in the freezer for up to 3 months. Reheat from frozen in a skillet with a little oil for a few minutes on each side or in the oven (350 degrees F/177 degrees C) on a lined baking sheet for 10 to 15 minutes until warm.
Serving
Add a dipping sauce with your fritters for a fun twist, especially if you’re serving them as a carrot appetizer or snack. They taste delicious with hummus, Greek yogurt mixed with chopped herbs, soy sauce, tahini dressings, my Avocado Green Goddess Dip, or Avocado Spread with Garlic.
Similar Recipes
Love these carrot fritters? Check out these other recipes while you’re here:
📖 Recipe
Carrot Fritters
Ingredients
- 1 pound carrots - 5 to 6 medium; grated, about 4 cups
- 3 eggs
- 3 small scallions - white, light green, and dark green parts sliced, about ½ cup
- ½ cup panko breadcrumbs
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 to 4 tablespoons avocado oil
Instructions
- Prepare carrots by grating them with a box grater, a julienne blade of a slicing set, or a hand grater.
- In a large bowl, whisk the eggs. Add the carrots, scallions, breadcrumbs, cumin, coriander, garlic powder, and salt. Stir until combined.
- Warm just enough avocado oil to thinly coat the bottom of a large nonstick skillet over medium heat.
- When the oil is hot enough (a small drop of batter into the pan to test it should sizzle right away), scoop three tablespoons of batter out of the bowl and form it into a patty about ¼-inch thick. Carefully slide the patty into the skillet. Repeat with the rest of the batter, making sure to not to overload the skillet with fritters. I typically cook about four at a time, leaving some room around each one so I can flip them. Cook for three minutes on each side until golden brown and crispy.Note: The batter will be watery but able to be formed into fritters. In my experience, as long as you keep the fritter together as you carefully slide it into the pan, the cooking process will then take hold and keep it from falling apart. However, if your batter seems too watery to be workable, add breadcrumbs a tablespoon at a time until it's easier to shape.
- Transfer the fritters to a plate lined with paper towels to absorb excess oil. You can then transfer them to a cooling rack to keep them as crispy as possible, but if you're eating them immediately, you can skip the cooling rack.
- Repeat the process with the rest of the batter.
- Enjoy them on their own or with a dipping sauce of choice!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- You can sub bagged shredded carrots if desired.
- If making these for a baby, omit or reduce the salt.
- Possible dipping sauces include herby yogurt, hummus, soy sauce, tahini dressing, or Avocado Green Goddess Dip
- Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in a skillet with a little oil for a few minutes on each side until warmed through, on a lined baking sheet in the oven at 350 degrees F/177 degrees C for 8 to 12 minutes, or in the microwave in 30-second intervals.
- To freeze, let them cool completely then wrap tightly in plastic wrap. Transfer to a freezer bag, seal tightly, label, and store in the freezer for up to 3 months. Reheat straight from frozen in a skillet with a little oil or in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes.
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