Carrot Fritters with Yogurt Sauce

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

 

Carrot Fritters from 100 Days of #RealFood

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.
4.7 from 14 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 6 fritters

Ingredients
  

For the fritters

For the sauce

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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Carrot Fritters with Yogurt Sauce
Amount Per Serving
Calories 125 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 56mg19%
Sodium 245mg11%
Potassium 171mg5%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 5530IU111%
Vitamin C 4.2mg5%
Calcium 42mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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

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62 thoughts on “Carrot Fritters with Yogurt Sauce”

  1. 5 stars
    These patties were very easy to make and delicious. The cumin spice really comes through and makes it tasty. Thanks!

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 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?

  5. 5 stars
    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.

  6. 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!

  7. 4 stars
    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!

  8. Marilyn Brewer

    3 stars
    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.

  9. 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.

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

  11. 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!

  12. 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.

  13. These look great! I will be making these for after school snack today! I wonder how they would taste with basil rather than cilantro?

  14. 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?

    1. Assistant to 100 Days (Amy)

      Hi Nicole. Yes, you can freeze them. I would reheat them in a skillet after defrosting. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Mo. We’ve not tried other variations on this recipe. If you experiment, let us know how it turns out. ~Amy

  15. Lauren McCollem

    These are fantastic…I just whipped them up as a side for dinner tonight. Going to try them with the kiddos and see what happens – fingers crossed ;-) super easy to prepare and delicious and I typically don’t like to eat cooked carrots. This is in the rotation for sure – thanks for the great recipes!

  16. Lindsay Heinecke

    I made these tonight and they were a delicious hit with the whole family. Your site has been inspiring me a lot lately – keep up the great work!

  17. Because of me misreading the recipe I only used 2 tablespoons of flour. I wanted to add extra protein so I used some rice protein powder I had on hand. I used the carrot tops since I did not have cilantro. These came out delicious! Also, I used a blood orange for the sauce instead of lime and it was amazing.

    Thank you!

  18. These were delicious! I subbed parsley for the cilantro (because I hate it) but otherwise made them as written. We ate them with some baked fish and it was the perfect compliment. Thanks for sharing!

    1. Hahaha! I was reading this recipe to my mom tonight and said “1/2 cup cilantro, but obviously I’ll use parsley because I hate cilantro…” Glad I’m not the only one! ;)

  19. 5 stars
    We made these this morning for breakfast and they were awesome! We really appreciated the cilantro, which really added to the flavor profile of this wonderful dish.

  20. 5 stars
    We had these last night as a dinner side, and everyone loved them. Thanks for another great recipe Lisa. Simple ingredients, quick, and packed with flavor. We are also going to be having them again today with lunch! :)

  21. I decided to make this with our fish for dinner since I had every single ingredient just sitting in my kitchen, ready to be used! They were delicious! Cannot wait to eat the leftovers tomorrow :)

  22. These were really good :) Made exactly as written, except I think my fritters were a little large because I only got 5 out of the batch. My husband was really reluctant to try one, but ended up liking them quite a bit! I might kick up the cumin/cayenne next time for a little extra zing. We served the fritters with sauteed shrimp and a tomato/fresh mozz/basil salad in vinaigrette. A different, interesting dinner!!

  23. has anyone tried something different than cilantro? My kids are not a fan of that flavour but I would love to make these (maybe just leave it out, not sure if I have to add anything else).
    Thanks

    1. What about fresh parsley? It has a milder flavor but still gives you the pretty green color and a fresh herb flavor. Fresh chives would also be delicious, I think (but in a smaller quantity than cilantro or parsley as they have a stronger flavor).

  24. I just want to thank you for your website. It helps me so much! I love the kid-friendly yet body-friendly recipes. You are making a difference!

  25. 5 stars
    Just made these for second dinner tonight. You know the dinner after you work out since you can’t eat that much before? Oh no one else does that? Anyways… they were delicious and my husband deemed them a success as well! I agree with Ms. Windley that the only thing I had to pick up was cilantro everything else I had or was on my shopping list to pick up anyways. Mmm can’t wait to show off the leftovers at work tomorrow! ;)

  26. I just started juicing and I’m wondering if I could do this with carrot pulp?? I think I’ll give it a try…

  27. Yes coconut or blanched almond flour are great alternatives Beth! Almond flour is quite high in protein and rich in vitamin E so I normally tend to use it over coconut. But it depends what your cooking I guess :)

  28. Wow, I just bought a bunch of carrots to use in your sloppy joe recipe, and then I wasn’t sure what to do with the rest of the carrots. Will be trying this recipe this week.

  29. One of the things I love about your recipes is the simplicity! I have all of these ingredients in my home already!

  30. 5 stars
    This looks lovely I’m gonna go and pick up some bits at the shop later, thankyou for the recipe! It’s pretty wierd as I just bookmarked a similar recipe in my paleo cookbook and I highly recommend it to any one that’s trying to stay healthy and lose a bit of weight. To anyone that’s interested in their cookbook: http://www.wooreviews.com/the-paleo-recipe-book/

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