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.