Carrot Fritters

Crispy golden patties of grated carrot bound with egg and flour, pan-fried until lacy at the edges. A satisfying vegetarian main or appetizer with a garlicky yogurt dip.

Carrot Fritters

By Chef B. Boukim

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

  • 1 lb Carrots, grated
  • 2 large Eggs
  • 1/3 cup All-purpose flour
  • 3 Green onions, finely chopped
  • 1 Garlic clove, minced
  • 2 tbsp Fresh parsley, chopped
  • 1/2 tsp Ground cumin
  • 3/4 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tbsp Olive oil for frying
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp Lemon juice

Instructions

  1. Grate the carrots and place in a clean kitchen towel. Squeeze firmly to remove excess moisture.
  2. In a large bowl, whisk the eggs, then add the grated carrots, flour, green onions, garlic, parsley, cumin, salt, and pepper. Stir until well combined.
  3. In a small bowl, mix the Greek yogurt with lemon juice and a pinch of salt. Set aside.
  4. Heat the olive oil in a large skillet over medium heat until shimmering.
  5. Scoop 2 tablespoons of the carrot mixture per fritter and press into the hot oil, flattening gently. Fry 3-4 at a time without crowding.
  6. Cook for 3-4 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate.
  7. Repeat with remaining mixture, adding more oil if needed. Serve warm with the yogurt dip.