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3 Comments These super easy and tasty carrot fritters are the perfect snack for in between and can be used as part of a meal as well. Makes for a fantastic lunch too.
Easy carrot fritters
These carrot fritters were once part of the Donna Hay challenge, which you might have seen a couple of times if you’ve browsed a lot of the recipes on the site. In this case it was an attempt to make all the recipes from one single Donna Hay magazine. There were a total of 85 recipes in the magazine and I never made it past number 30 but still I did discover some really good and delicious recipes such as this carrot fritter recipe.
Grating the carrots is easiest to be done in a food processor but you could also use a box grater if you have one. In that case it would make sense to go for really large carrots or otherwise your fingers might not be too happy after grating endless small carrots.
Once the carrots are mixed it is time to get a large mixing bowl and add the grated carrots, garlic, chili, lemon zest, egg whites, flour, salt and pepper together. In this case I went with rice flour but you could substitute that for chickpea flour if you prefer. I’m still getting used to the chickpea flour and haven’t made up my mind if I like it or not. Plain flour will also definitely work.
Mixing and baking
If you’ve mixed the ingredients together and it is a little too wet you can add a bit more flour. Shape the carrot mixture into burger size fritters and using a heavy skillet heat the oil on medium heat. Bake each carrot fritter until golden brown and crispy and drain any excess oil on paper towels. Make sure you use enough oil
These little carrot fritters are perfect as an easy side dish but they can also function really well as a healthy snack. Serve with some lemon flavored Greek yogurt and some fresh herbs. You can keep the carrot fritters in an airtight container for 1-2 days.
Additions and variations
I really liked these carrots fritters, even though I wasn’t all that sure when I read the recipe in the Donna Hay magazine. But I was pleasantly surprised. However; it’s a pretty basic recipe and you can very easily add different things to it. If you want a vegan version the only thing you need to do is to replace the egg whites with a flax egg. (3 tbsp of water with 1 tbsp of flax seed. let it stand for 5-10 minutes)
If you’re not thinking of making it for a vegan diet, this would be insanely good with some old cheese. Green onions will also work really well and you can make zucchini carrot fritters or zucchini fritters instead of the carrot ones.
I’ve also used the vegetable pulp that comes out of the slowjuicer for making these carrot fritters. For that to work I made sure I had separate mixture of the carrots and any other vegetables I had used and mixed it with the ingredients you can find in the recipe card. Perfect way of using up the pulp.
And while I love carrots and the natural sweetness that they bring this also works equally well with most root vegetables. You do not have to cook the vegetables you simply use the raw vegetables. Since they are finely grated it will cook easily.
Love carrots? Check these recipes as well:
Carrot fritters
Ingredients
- 400 gr carrot grated
- 1,5 clove garlic crushed
- 2 spring onions finely chopped
- 1/2 tsp dried chili flakes
- 1 tbsp finely grated lemon zest
- 2 egg whites
- 50 gr rice flour
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
- Greek yoghurt and lemon to serve
How to make the carrot fritters
- Place the grated carrot, garlic, chili, lemonzest, eggwhites, flour, salt and pepper into a large bowl and mix well.
- If it’s too wet add a little more flour. Heat the oil in a large frying pan on medium heat. Make flat cookie sized forms with your hands and bake them in batches for about 2-4 minutes each side until golden and crispy. Serve with the yoghurt and lemon parts.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This looks so good! love that it’s gluten free. Is it pan fry or bake? I’m a bit confused with the instruction
He Shannon. It’s baked in a pan with a little bit of oil… I’ll double check the instructions…:)
Mhh, I just love Donna Hay’S Recipes. So simple, quick, yet full of flavour. And I love fritters :)!!