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Home » Recipes

Carrot Fritters with Yogurt Sauce

14 Reviews / 4.7 Average
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.
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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

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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.
14 Reviews / 4.7 Average
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Breakfast
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 fritters
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Ingredients
  

For the fritters

  • 1 ½ cups carrot (grated (about 5 carrots))
  • ½ cup whole-wheat flour
  • ½ cup cilantro (loosely packed)
  • ¼ cup onion (diced)
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 pinch cayenne pepper (or black)
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons olive oil

For the sauce

  • ⅓ 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 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.
  • 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.
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Carrot Fritters and Yogurt Sauce with Breakfast from 100 Days of #RealFood

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5.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Terri says

    April 29, 2018 at 9:36 pm

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

    Reply
  2. Mary says

    September 12, 2016 at 8:33 am

    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.

    Reply
  3. Diana says

    September 07, 2016 at 7:43 pm

    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!

    Reply
  4. Bryn says

    August 18, 2016 at 5:18 pm

    I'm one of those people that hate cilantro. What would you substitute here? Thank you!!

    Reply
    • Amy Taylor (comment moderator) says

      September 21, 2016 at 9:09 am

      Hi. You could give parsley a try.

      Reply
  5. Rachel says

    June 02, 2016 at 12:16 pm

    Do these freeze well?

    Reply
    • Amy Taylor (comment moderator) says

      June 06, 2016 at 12:38 pm

      Hi. They should freeze fine but the texture might change somewhat.

      Reply
  6. Rachel says

    January 07, 2016 at 3:26 pm

    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?

    Reply
    • Rachel says

      January 07, 2016 at 3:30 pm

      Salute meaning sauté lol

      Reply
      • Amy Taylor (comment moderator) says

        January 09, 2016 at 6:44 am

        Hi. You can saute it first if you prefer.

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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