Carrot Fritters

Healthy, delicious, and perfectly spiced, these simple carrot fritters are a knockout veggie side, appetizer, or snack. They taste great with minimal effort and will make you look at carrots in a whole new light!

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings fritters

Calories 78kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.

Nutrition