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
These Carrot Fritters with Yogurt Sauce make a fabulous side dish for either dinner or breakfast. Pair them with an omelet and fruit or seafood and a salad.
Ingredients
For the fritters
- 1 1/2 cups carrot, grated (about 5 carrots)
- 1/2 cup whole-wheat flour
- 1/2 cup cilantro, loosely packed
- 1/4 cup onion, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 pinch cayenne pepper, or black
- 2 eggs
- 2 tablespoons water
- 2 tablespoons olive oil
For the sauce
- 1/3 cup plain yogurt
- 2 tablespoons lime juice
- 1 teaspoon honey
Instructions
For the fritters
- In a medium bowl, combine the carrots, flour, cilantro, onion, cumin, salt, and pepper.
- Mix in the eggs and water.
- Heat the olive oil in a large skillet over medium-low heat. One by one, spoon the carrot mixture in 1/4 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.
- Serve warm with prepared yogurt sauce below.
For the sauce
- In a small bowl, combine the yogurt, lime juice, and honey. Serve over the top of the fritters.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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These patties were very easy to make and delicious. The cumin spice really comes through and makes it tasty. Thanks!
Great recipe. I ate the patties as fast as I made them.
I started with the 1.5 cups of grated carrots but it was moist and eggy when frying so added another 1c of grated carrot.
I fried them for 1min a side on medium heat to seal them and then baked at 375 for 30min.
This is my third time making these. This time I used an ice cream scoop with the remover lever and it really helped get a solid patty. Also not adding the oil to the mixture helped a lot! ;)
I always make a big batch and I’d love to bake them. Any ideas for oven temp and time?
Thanks!
I’m one of those people that hate cilantro. What would you substitute here? Thank you!!
Hi. You could give parsley a try.
Do these freeze well?
Hi. They should freeze fine but the texture might change somewhat.
Does the onion get cooked down pretty decently in these? I’m not a fan of raw onion but love it cooked. Should i salute it a bit first?
Salute meaning sauté lol
Hi. You can saute it first if you prefer.
One year later, I’m still coming back to this recipe again and again. Today I discovered that this still works marvellously without the flour, and you can also add in a can of tuna. For me, that took it from side dish to main dish.
Good idea with zucchini! That is all my garden is producing yet and I love these fritters.
Oh my that was really tasty! Definitely a keeper recipe, even though we lacked the cilantro.
Delicious! Thanks so much Lisa and your team, for all you do.
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!
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!
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.
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.
These were delicious! Especially with triple the cayenne :)
And it’s a really forgiving recipe too, easy to sub different things in and out.
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!
Do you think these would be good if they weren’t warm? I was thinking about making them for a snack for my husbands grad class (wellness) tomorrow afternoon, but they wouldn’t be warm.
Hi. They should be fine at room temp.
These look great! I will be making these for after school snack today! I wonder how they would taste with basil rather than cilantro?
Hi Lisa!!! These look fantastic! Could you please let me know if the carrot fritters can be froze? If so, how do you reheat them when you want one from out of freezer?
Hi Nicole. Yes, you can freeze them. I would reheat them in a skillet after defrosting. ~Amy
Great recipe! I usually hate yogurt, but I’m so glad I made the yogurt sauce. It gave it just the right kick!