Recipe: Carrot Fritters with Yogurt Sauce

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I’ve got some yummy Carrot Fritters for you that make a fabulous side dish for either dinner or breakfast. In the morning, pair them with an omelet (topped with a touch of cheese and sliced avocado – pictured below) and a side of fruit. And in the evening, serve with seafood (such as sautéed shrimp or scallops) and an arugula salad. These fritters are great leftover as well, so feel free to make them in advance or double the recipe so you can have them with two meals in a week!

Carrot Fritters with Yogurt Sauce from 100 Days of #RealFood

 

4.6 from 9 reviews
Carrot Fritters with Yogurt Sauce
Serves: Makes 6 - 7 fritters
 
Ingredients
For the fritters
  • 1½ cups grated carrot (about 5 carrots)
  • ½ cup whole wheat flour
  • ½ cup loosely packed cilantro leaves
  • ¼ cup diced onion
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Pinch cayenne (or black) pepper
  • 2 eggs
  • 2 tablespoons water
  • 2 tabelspoons olive oil
For the sauce
  • ⅓ cup yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon honey
Instructions
For the fritters
  1. In a medium bowl, combine the carrots, flour, cilantro, onion, cumin, salt, and pepper.
  2. Mix in the eggs and water.
  3. Heat the olive oil in a large skillet over medium-low heat. One by one, spoon the carrot mixture in ¼ cup sized patties into the pan. Gently flatten with the back of a spatula and cook until golden brown, about 3 to 4 minutes per side.
  4. Serve warm with prepared yogurt sauce below.
For the sauce
  1. In a small bowl, combine the yogurt, lime juice, and honey. Serve over the top of the fritters.
Notes
We recommend organic ingredients when feasible.

 

Carrot Fritters and Yogurt Sauce with Breakfast from 100 Days of #RealFood

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49 comments to Recipe: Carrot Fritters with Yogurt Sauce

  • Vanessa

    Imagine my dismay when I went to make these and realized I was out of eggs! Ahh! So I mixed flax and water to substitute one egg and then added some mayo. I had parsley on hand so I used that. I’m excited to try different veg to match what is in season! It’s a great base recipe that you can mix and match!

  • Jacqueline

    These were delicious! Especially with triple the cayenne :)
    And it’s a really forgiving recipe too, easy to sub different things in and out.

  • Megan

    These were really good! I subbed ginger, nutmeg and a pinch of cinnamon to make it more sweet than savory. Really yummy. My 2 yr old gobbled it up.

  • Marilyn Brewer

    I’m Gluten free so I used Chia Pancake & Waffle Mix for flour and added Fresh grated Turmeric. They turned out very good. I imagine I will make them regularly, adapting it according to available veggies and spices.

  • Helen

    Great Jewish food! The Eastern European Jews are experts at taking anything and chopping it up, add onion, egg, and flour, and fry away! Potato pancakes, gefilte fish, matzah balls…the list goes on. When I fry cakes like this they usually don’t turn out well, but these were a success. I used parsley instead of cilantro for personal taste. For the sauce, I didn’t have any lime juice, so I used a bit of lemon juice and a tiny squirt of dijon mustard, and probably doubled the honey. Fantastic!

  • Cassie

    I made these today and they were delicious. I accidentally doubled the flour so I just added more water. I was a little nervous that they wouldn’t come out very good but they did! Im gonna try it again with the correct measurements and Im sure ill love them as well. The flavor is just so great!

  • Allyson

    Delicious! Thanks so much Lisa and your team, for all you do.

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