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Carrot fritters

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

November is a month of comfort food, which means that warming soups, chunky stews and spicy curries feel just right at the moment.  In the cooler months I tend to stock lots of root vegetables which are perfect staple ingredients for these kinds of dishes – think sweet potatoes, carrots, parsnips, turnips and rutabaga.

Root veggies keep for a long while when stored in the right conditions, so I often find myself with a surplus that needs to be used up.  Beyond simply roasting root vegetables, or adding them to the warming one-pot dishes mentioned above, one great way to shake things up is to make root vegetable fritters or pancakes.

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

I had a big bunch of carrots that I couldn’t decide what to do with, as well as a bag of leftover baby carrots from when I made pumpkin hummus.  When I came across a recipe for carrot pancakes with salted yogurt in Bon Appétit, I knew they’d be the perfect way to use up my carrot odds and ends.  I made a few tweaks to the recipe but otherwise it’s a pretty close adaptation.

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

Fried foods don’t usually make an appearance in my cooking repertoire, but I have a soft spot for these carrot fritters.  Similar to potato latkes, they’re cooked in a small amount of hot oil to achieve that golden brown outer crust.  It’s not an everyday kind of snack but a nice treat to serve on a special occasion.

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

The good news about the frying part is that as long as the oil is hot enough, the pancakes won’t soak up too much of it.  Once they’ve been cooked on both sides, you place them on a paper towel-lined wire rack to drain.  Most of the excess oil drips away, leaving you with light crisp carrot pancakes that aren’t greasy or heavy at all.

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

Carrot fritters with Greek yogurt | www.ricottaandradishes.com

What’s your favourite way to use up root vegetables?

Carrot fritters
Serves 4
These easy carrot fritters are perfect for a light dinner, lunch or appetizer.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 eggs, beaten
  2. 1 lb carrots, coarsley grated
  3. 1/3 chopped fresh cilantro or parsley
  4. 1/4 cup whole wheat flour
  5. Salt and freshly ground black pepper
  6. 3 tbsp olive oil (or more as needed)
  7. Greek yogurt for serving (optional)
Instructions
  1. Mix the eggs, carrots, herbs and flour in a large bowl; season with salt and pepper.
  2. Heat 2 tbsp oil in a large pan or cast iron skillet over medium-high heat. Using measuring cup, scoop three 1/2-cupfuls of carrot mixture into the skillet, pressing each to 1/2-inch thickness with a spatula. Cook until pancakes are golden brown, about 3 mins per side. Transfer to paper towel-lined cooling rack. Repeat until the carrot mixture has been used up, adding more oil to the pan if needed.
  3. Serve with a dollop of Greek yogurt on top if desired.
Adapted from Bon Appetit
Adapted from Bon Appetit
Ricotta & Radishes http://www.ricottaandradishes.com/

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{ 9 comments… add one }

  • Lillian November 7, 2014, 10:28 pm

    oh my goodness those look amazing! I just got a produce box from SPUD and have lots of carrots, so I now have something to make! I might skip the cilantro though, mainly because it doesn’t agree with me :(

    • Jennifer Andrews November 8, 2014, 5:09 pm

      That’s awesome that you order your produce by the boxful! It really forces you to be creative with veggies I bet!

  • jess meddows November 7, 2014, 10:42 pm

    These look so delicious, Jennifer. I have to admit, I’m a sucker for anything fried. For vegans and veggies, it’s our little bit of naughtiness :)

    • Jennifer Andrews November 8, 2014, 5:07 pm

      So true! The good thing about these is that even though they’re fried, they’re not heavy or greasy.

  • Anna (Hidden Ponies) November 7, 2014, 11:33 pm

    I love this idea! My kids love carrots but I have so few ways to prepare them, this would jazz things up a bit :)

  • angela@spinachtiger November 12, 2014, 7:27 am

    I never think of making something like this with carrots, but now I must. Maybe adding a little ginger since I don’t like cilantro.

  • Alyssa November 19, 2014, 4:10 pm

    What a great way to get kids to eat vegetables! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I a linking to this post if you don’t mind. You are welcome to submit your photos at my site.

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