- Dish type
Delicious crispy fritters made with shredded carrot, diced green pepper and onion and delicately spiced with cumin. Serves one as a starter or as a main course with rice or salad and naan bread.
Kent, England, UK
8 people made this
- 1 small carrot, peeled and shredded
- 1/4 onion, finely chopped
- 1/4 green pepper, diced
- salt and pepper to taste
- 1 teaspoon ground cumin
- 1 egg, beaten
- 2 tablespoons self raising flour
- splash milk
- 2 tablespoons mayonnaise
- 1 tablespoon mango chutney
- 1 teaspoon curry powder
- oil for deep frying
MethodPrep:15min ›Cook:10min ›Ready in:25min
- In a mixing bowl combine the carrot, onion, green pepper, seasoning and cumin. Mix well.
- In a separate bowl combine the beaten egg, flour and milk. Whisk together then add to the carrot mixture. Stir well to combine.
- In a small bowl combine the mayonnaise, curry powder and mango chutney. Mix well then transfer to a small dipping bowl.
- Heat some oil in a saucepan or small wok. When hot enough, add a tablespoon of fritter mixture at a time, 2 to 3 at a time. Do not overcrowd the pan. Deep fry until cooked through and crispy, 7 to 8 minutes. Drain on absorbent paper and repeat until mixture used up. Sprinkle over some salt.
- Serve with fritters on a plate with the dipping sauce, a lemon wedge and fresh coriander or parsley.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
The amounts given in the recipe were enough to make four normal sized fritters. Very tasty and original flavour. Kids loved them hubby loved them, nuff said!-24 May 2015
I had been playing around with the basic formulation of this recipe for a while. Many of the recipes I see online are made up of mostly batter, with a few veggies suspended within. I didn’t want that. I wanted a full-fledged-veg scenario, and that is exactly what I ended up with here.
If you’ve been watching my YouTube show or following my blog for any length of time, you’ll know that I’m not a huge recipe person. I mean, I love recipes–I think they open up our stubborn minds to new possibilities and help us break out of our samey-samey routines… but I rarely ever post a recipe that is very specifically meant to be followed to a T. My recipes are usually more like frameworks, or foundations, on which you can switch and swap and explore.
This one is no different. Although the parent recipe is based on frozen peas, I’ve made these fritters with a multitude of different veggies including carrots, corn, parsnips, broccoli and cauliflower, and they are all wonderful. When choosing which veg will be the star of this fritter show, there are a couple of considerations you will want to make.
Why Eat Lentils? The Top Dog of Legumes
I’ve ranted about lentils before, and I’ll do it again. They are a miraculous ingredient that everyone ought to familiarize themselves with.
– For one thing, they are nearly cheap as the dirt they are grown in, so for those on a budget it’s a wonderful food thing.
– Secondly, lentils are highly nutritious and packed with protein, and they’ll help keep you feeling full for longer than a lot of other foods.
– Lastly, they come in a plethora colors and types, and you can do so many different things with each kind, so you’ll never get bored of them.
Ode to Fritters
Now, let’s talk green lentil fritters – a shape, a crunch, a patty of perfection. You can make them out of anything that packs into a patty-shape. Some hold together better than others, like this easy carrot fritter, and some crumble and beg to be eaten with a salad (like this one).
It’s a fun, easy food thing to make and to eat, and it works as well as an accompaniment as it does a main course – truly versatile.
These are also gluten-free. Partly for the gluten-challenged, but also because chickpea flour is a great binder and has a wonderful flavor – hearty and full – and works well as a substitute for wheat flour more often than not.
In truth, these green lentil fritters were not meant to be fritters at all, initially. I had been craving to try a new, chickpea-less take on falafel, since it is my favorite vegan food of all time. And while I had hoped that these would turn out relatively similar to a beautiful chickpea falafel, they didn’t, but they were quite delicious and worth making again all the same!
Green Lentil Fritters – Should You Make Them?
Seriously, give these crispy green lentil a try! I really enjoyed them eaten over a salad with the tahini dressing – the creamy compliment to the crispy green lentil fritters.
Sure, they aren’t some traditional zucchini or carrot or potato fritter, but they’re excellent all the same.
Carrot + Coriander Fritter Shopping List
To make this recipe, you'll need 15 minutes and the following ingredients:
- 275 grams of grated carrot
- 3 spring onions (scallions)
- A green chilli
- One clove of garlic
- A teaspoon each of ground coriander + cumin
- A small handful of coriander, finely chopped
- Six tablespoons of that magical aquafaba
- 70 grams of plain flour
- Salt + Pepper, of course!
We've made this recipe many, many times and I've found that sometimes you'll get 8 - 10 tablespoons of aquafaba out of one can of chickpeas, and sometimes you'll get a measly three. I wish I could help you with that, but it seems to be the luck of the draw.
Looking for a home for the chickpeas from the tin? Check out my 15-minute Chickpea + Spinach Curry, or my Couscous Salad.
Ingredients of Carrot Fritters
- 4 cup carrot
- 2 cup refined oil
- 4 teaspoon garlic
- 1/2 cup spring onions
- 1/2 teaspoon salt
- 2 teaspoon cumin seeds
- 1/2 cup gram flour (besan)
- 1/2 cup capsicum (green pepper)
- 4 teaspoon chilli flakes
- 1/2 teaspoon black pepper
- 1/2 cup coriander leaves
- 4 tablespoon parsley
How to make Carrot Fritters
Wash and clean the coriander leaves, garlic, parsley, capsicum and spring onion. Then chop these vegetables separately and keep them aside until needed again. Then using a clean grater, grate your carrot into broad and thick pieces.
Now in a deep mixing bowl add the chopped vegetables followed by adding grated carrots, black pepper, salt, cumin seeds, gram flour and chili flakes.
Next take small portions of the prepared carrot-veggies mixture and roll it into a circles. Press and flatten the circles. Repeat until you run out of the dough.
Put a deep bottomed pan on medium flame and heat refined oil in it. Then add the prepared fritters in the pan. Allow the fritters to cook until they get crispy in texture. Transfer on a tissue to drain excess oil. Serve!
Rules of Thumb
Almost any recipe containing grated or shredded fruits and vegetables can be replaced with juice pulp of the same ingredients. Some juice pulps might need a little bit of preparation before those can be integrated into a dish. Green juice pulp, as well as some other pulps, might need to be chopped and seasoned before you can use it in your meal.
Spiced Carrot & Walnut Fritters
Tip: You will likely need to cook the fritters in two batches in Step 2. Add more oil to the skillet if it is getting dry.
Prepare Carrot Fritter Batter
- Wash and thinly slice green onion .
- Roughly chop julienne carrot into approximately 1/2 inch pieces.
- In a large bowl, crack eggs and combine with gluten-free flour , spice blend , garlic, green onion , and walnuts.
- Add carrot and use clean hands to combine.
- Season well with salt and pepper.
Cook Carrot Fritters
- Heat 2 tbsp. oil over medium heat in a large non-stick skillet.
- Use clean hands to form fritter batter into 6&ndash8 round balls. Squeeze firmly and place into the skillet immediately.
- Use the back of a spatula to press down on fritters, flattening into approximately 3/4 inch thick fritters.
- Cook fritters for 4&ndash5 minutes per side until golden and crispy.
- Place on paper towel to absorb excess oil until ready to serve.
Prepare Ingredients + Dill Aioli
- Meanwhile, wash dill and cucumber .
- Pick and chop dill.
- Trim ends and cut cucumber into 1/4 inch slices.
- Cut lemon in half.
- In a small bowl, combine dill and mayonnaise.
- Season to taste with salt, pepper and half of the lemon juice .
- In a large bowl, combine cucumber, shallot, radish and white wine vinegar to taste.
- Season to taste with salt and pepper.
- Set aside until ready to serve.
Finish + Serve
- Add spring mix and 2 tbsp. of the dill aioli to the salad.
- Toss well to combine.
- Divide carrot fritters and salad onto plates
- Serve a side of remaining dill aioli and remaining lemon cut into wedges.
To begin making the Carrot, Sweet Potato, and Mushrooms Fritters Recipe prep and keep all the ingredients ready in a bowl. Mix all the ingredients together and check for seasoning.
Heat a kuzhi paniyaram pan, add some oil and simultaneously make balls out of the mixture and coat it with crumb and place these vegetable balls in each of the hollow cavities.
Cook on either side for 3 minutes till golden brown on both sides. Transfer Carrot, Sweet Potato, and Mushrooms Fritters onto oil absorbent paper and serve.
Serve the Carrot, Sweet Potato, Mushrooms Fritters Recipe with Tzatziki Recipe - A Greek Yogurt Dip as an after school time snack.
Pakora: Indian Vegetable Fritters
This is street food, the Indian way! Sold as snacks on the streets of India and as popular appetisers in Indian restaurants elsewhere, pakora are crispy, bite-size vegetable fritters. They’re loaded with gorgeous Indian spices before being fried until crunchy.
These little nuggets are dangerously easy to eat, the sort of food you just keep popping into your mouth, one after the other, until you suddenly realise the plate is half empty and you look around to find someone to accuse – Who ate all the pakoras.
Ssshhh. I will never tell – if you don’t!
- Dipping pakora into Minted Yogurt Sauce
- Inside of Pakora
Turkish-Spiced Feta and Carrot Fritters
Alright, this is getting a bit out of hand, but I feel like I am *constantly* finding myself with stray veggies in my produce drawer and I’m really excited to find another way to use them up.
Other ways I’ve been rocking the leftover veggie issue lately:
Vegan fajitas, fried rice, veggie ribbon salad, Korean savory pancakes, and, of course the old stand-by of freezing them with some vague idea that maybe I’ll someday make soup.
I mentioned these carrot fritters a few days ago when I shared my recipe for Turkish Nut and Yogurt Dip. What I didn’t mention is that these carrot fritters are basically SCREAMING to be smeared with that dip. SO GOOD.
The fritters are light and fluffy on the inside with a super-satisfying crunchy exterior. The feta cheese melts into pockets of creamy goodness while the green onions add a little bite. I know you’re going to love them!