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
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
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In a medium bowl, combine the carrots, flour, cilantro, onion, cumin, salt, and pepper.
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Mix in the eggs and water.
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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.
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Serve warm with prepared yogurt sauce below.
For the sauce
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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.
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Joanna
March 17, 2014 at 12:42 pmThis 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/
Beth S.
March 17, 2014 at 4:10 pmJoanna, what do they use in place of the whole wheat flour? A bit of coconut flour maybe?
Lisa
March 17, 2014 at 4:17 pmIf you left out the flour it could be more like a vegetable pancake (instead of a fritter).
Maryea {happy healthy mama}
March 17, 2014 at 1:49 pmI love fritters! This looks like a great recipe to use when I have a lot of summer carrots in my CSA. :)
Diana Windley
March 17, 2014 at 2:15 pmOne of the things I love about your recipes is the simplicity! I have all of these ingredients in my home already!
Lisa
March 17, 2014 at 4:17 pmSo glad to hear that…simple (with familiar ingredients) is definitely my goal! :)
Elisabethe
March 17, 2014 at 5:24 pmWow, 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.
Joanna
March 17, 2014 at 5:29 pmYes 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 :)
Jennifer
March 17, 2014 at 7:03 pmI just started juicing and I’m wondering if I could do this with carrot pulp?? I think I’ll give it a try…
Kelly
March 19, 2014 at 3:31 pmJennifer, good question! I’m wondering that myself!!!! Can’t wait to try this recipe.
January
March 17, 2014 at 7:38 pmThese look awesome,my kids love carrots. Gonna try these this week for sure.
Diana
March 17, 2014 at 9:28 pmJust 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! ;)
Amy
March 19, 2014 at 11:37 amJust made these, but added a can of tuna. Made for an excellent lunch!
Becca
March 22, 2014 at 12:51 pmI was thinking the same thing with adding the tuna! Glad you tried it, thanks for sharing!
Brittany
March 19, 2014 at 3:54 pmIs the cilantro mandatory? Want to make these but don’t want to go to the store.
Assistant to 100 Days (Amy)
March 22, 2014 at 2:52 pmHello Brittany. It’s not mandatory but imparts a lot of flavor. ~Amy
Emily
March 19, 2014 at 5:13 pmI 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!
victoria
March 20, 2014 at 1:10 pmhas 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
Valerie
March 20, 2014 at 3:35 pmWhat 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).
Andrea
March 21, 2014 at 11:02 amYes parsley tasted delicious!
Valerie
March 21, 2014 at 9:04 pmThese 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!!
Jessica
March 22, 2014 at 6:37 pmCan you freeze and reheat? How would you reheat? Bake?
Assistant to 100 Days (Amy)
March 26, 2014 at 8:16 amHi there. I reheat in a skillet but you could reheat in the oven, too. ~Amy
Kelly
March 22, 2014 at 9:32 pmThese were delicious! Tasted like a latke!
Denise B
March 25, 2014 at 11:47 pmI made these for dinner tonight. I didn’t have cilantro so I left it out. They were great.
Marla
March 27, 2014 at 11:09 pmI 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 :)
Jamie
March 28, 2014 at 10:14 amWe 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! :)
Kim W.
March 30, 2014 at 10:13 amWe 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.
Kristen
March 30, 2014 at 7:48 pmThese 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!
Deah Bledsoe
June 17, 2014 at 12:17 amHahaha! 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! ;)
SJ Cory
April 1, 2014 at 12:32 pmBecause 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!
Rebecca Coleman
April 1, 2014 at 8:03 pmYum! I’ve tried something similar with zucchini… can’t wait to try this!
Lindsay Heinecke
April 4, 2014 at 9:35 pmI 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!
Lauren McCollem
April 6, 2014 at 3:26 pmThese 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!
MO
April 8, 2014 at 2:22 pmegg and peanut allergies is there another binder instead of the eggs?
Assistant to 100 Days (Amy)
April 20, 2014 at 1:23 pmHi Mo. We’ve not tried other variations on this recipe. If you experiment, let us know how it turns out. ~Amy
Heather
April 14, 2014 at 12:37 pmGreat recipe! I usually hate yogurt, but I’m so glad I made the yogurt sauce. It gave it just the right kick!
nicole
April 17, 2014 at 1:46 amHi 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?
Assistant to 100 Days (Amy)
April 20, 2014 at 4:05 pmHi Nicole. Yes, you can freeze them. I would reheat them in a skillet after defrosting. ~Amy
rachel
May 7, 2014 at 6:35 amThese look great! I will be making these for after school snack today! I wonder how they would taste with basil rather than cilantro?
Elizabeth
June 11, 2014 at 11:00 pmDo 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.
Assistant to 100 Days (Amy)
June 13, 2014 at 2:07 pmHi. They should be fine at room temp.
Vanessa
June 17, 2014 at 12:44 amImagine 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
July 13, 2014 at 2:44 pmThese were delicious! Especially with triple the cayenne :)
And it’s a really forgiving recipe too, easy to sub different things in and out.
Megan
July 15, 2014 at 6:53 pmThese 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
July 30, 2014 at 1:38 pmI’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
August 19, 2014 at 1:53 pmGreat 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
October 30, 2014 at 4:03 pmI 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
November 18, 2014 at 3:11 pmDelicious! Thanks so much Lisa and your team, for all you do.
Amanda R.
April 19, 2015 at 9:07 amOh my that was really tasty! Definitely a keeper recipe, even though we lacked the cilantro.
Meghan
June 27, 2015 at 12:27 pmGood idea with zucchini! That is all my garden is producing yet and I love these fritters.
Jacqueline
August 9, 2015 at 2:18 pmOne 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.
Rachel
January 7, 2016 at 3:26 pmDoes 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?
Rachel
January 7, 2016 at 3:30 pmSalute meaning sauté lol
Amy Taylor (comment moderator)
January 9, 2016 at 6:44 amHi. You can saute it first if you prefer.
Rachel
June 2, 2016 at 12:16 pmDo these freeze well?
Amy Taylor (comment moderator)
June 6, 2016 at 12:38 pmHi. They should freeze fine but the texture might change somewhat.
Bryn
August 18, 2016 at 5:18 pmI’m one of those people that hate cilantro. What would you substitute here? Thank you!!
Amy Taylor (comment moderator)
September 21, 2016 at 9:09 amHi. You could give parsley a try.
Diana
September 7, 2016 at 7:43 pmThis 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!
Mary
September 12, 2016 at 8:33 amGreat 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.
Terri
April 29, 2018 at 9:36 pmThese patties were very easy to make and delicious. The cumin spice really comes through and makes it tasty. Thanks!