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.
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!
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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.
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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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Terri says
These patties were very easy to make and delicious. The cumin spice really comes through and makes it tasty. Thanks!
Mary says
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.
Diana says
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!
Bryn says
I'm one of those people that hate cilantro. What would you substitute here? Thank you!!
Amy Taylor (comment moderator) says
Hi. You could give parsley a try.
Rachel says
Do these freeze well?
Amy Taylor (comment moderator) says
Hi. They should freeze fine but the texture might change somewhat.
Rachel says
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?
Rachel says
Salute meaning sauté lol
Amy Taylor (comment moderator) says
Hi. You can saute it first if you prefer.