What do you do with an abundance of carrots? That was the question I asked myself recently. Thanks to our farm box deliveries we’ve been inundated with carrots. Carrot cake is always an option of course, and in fact I did make one using an unusual recipe, but the results were less than steller so in the rubbish bin went the cake. The search for a great carrot recipe continued until I stumbled onto the simple idea of carrot fritters.
I’d made corn fritters recently, which were delicious, but as carrots can be quite sweet and intense, I wasn’t sure how carrot fritters would turn out. But they were fantastic and my meat loving fiance absolutely loved them. So much so I’ve made these twice in a week. These carrot fritters are so quick and easy to make too, especially if you have a food processor with a grater attachment, which is a great thing because I’ve been feeling exhausted lately (for reasons I won’t go into) so spending hours cooking isn’t something I’ve not been doing much of lately.
Serve the carrot fritters with a wedge of lemon and natural yoghurt as well as a delicious salad, or two, and you have a fantastic lunch or dinner on those hot summer days. They can also be served cold, making them the perfect picnic food. You can also make mini carrot fritters to serve at a party. I’ll be sharing one of the delicious salads I’ve been serving with these fritters on Friday, so keep an eye out for that!
For those of you in Brisbane, the Good Food Show starts on Friday and runs through until Sunday. I’m really excited and looking forward to the show this year. We’ll be going on Saturday, and while I’m not looking forward to the crowds, I can’t wait to check out all of the food and wine from the wonderful producers. Will you be going to the Good Food Show?
Carrot Fritters
Ingredients
- 6 large carrots peeled and coarsely grated
- 6 spring onions finely chopped
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 cup of fresh coriander chopped, cilantro
- 1 clove garlic minced
- 2 eggs beaten
- 1/2 cup of flour
- 1/2 tsp of sea salt
- 2 tablespoons of oil
Instructions
- Combine the carrot, spring onion, ground cumin, ground coriander, fresh coriander, salt and garlic in a bowl and mix to combine. Add the beaten eggs and flour and mix until just combined.
- Heat the oil in a large frying pan over a medium to high heat and add spoonfuls of the mixture and use a spatula to flatten the mixture into discs. Cook until golden on each side, roughly 2 minutes, before draining on paper towel and placing in a warm oven to keep warm while you cook the remaining fritters.
- Serve with a wedge of lemon, a crunchy salad and a spoonful of natural yoghurt.
ginger says
I love carrots and I am always looking for new ways to cook them. Thanks
[email protected] says
What a great idea 🙂 would also be fab with some garlic aoli. NOM
delicieux says
Mmm I like the way you think 😀
iva | in my kitchen says
awesome! I love little tit bits like this to munch on when Im hungry. I have a lot of organic carrots that my dad gave us from his garden and this is a perfect idea of using them.
thelittleloaf says
I love the idea of carrot fritters and yours look delicious. I’ve made corn and courgette ones before, but wouldn’t have thought to use carrot so thanks for the inspiring post! May have to make these for supper tonight…
Cindy says
This is perfect timing for me! I was just delivered 10 carrots in our vege box today. 🙂
baobabs says
this looks great!!! thanks for sharing, i might add some sweet corn to the mix, and yum served with wedge of lemon and yogurt!
Rosa says
Those look so scrumptious! A bit like small carrot rösti.
Cheers,
Rosa
delicieux says
You’re right, they do look like a carrot rosti. 😀
Sukaina says
I need to get myself one these food processors that shred! Looking good Jennifer!
Roxana GreenGirl says
this a such a delicious idea to use carrots. I love carrot cake but I’m not going to refuse a serving of these fritters. Love the spices you picked!
delicieux says
Thanks Roxana 😀
Chefjeff406 says
Great recipe. I had not thought of using carrot. I will be trying this one soon.
delicieux says
Thanks Jeff 😀
Sneh | Cook Republic says
Very nice! I’ve made carrot and coriander fritters in the past, the version from Alice Hart’s Vegetarian cookbook .. love em’!
delicieux says
I will have to get Alice Hart’s book. I keep hearing good things about it. 😀
anh says
A simple, lovely recipe!
Nadia says
The carrot fritters look amazing, Jenn! And it’s a great idea for a quick dinner, I’ll make them today 🙂
I will use one boiled potato to replace the eggs with, I hope it will work!
delicieux says
Oooh let me know how it goes using a boiled potato Nadia. I’m not sure whether that will bind it enough, but I’d be interested to hear how it works out. 😀
amee says
i have made zucchini fritters from my favorite cookbook and i love them. it’s served with an onion-chile jam. will def. try this alternative. Love the new styling of the site.
delicieux says
Thanks Amee 😀
Trudy ~ Veggie num num says
I love this idea!! I’ve been eating loads of carrots lately – not sure why – but this looks like a new spicy and delicious way to enjoy them, thank you for yet another super amazing veggie recipe Jennifer, I can’t wait to try them 🙂
delicieux says
Thanks Trudy. So lovely to hear from you too 😀
Soma says
Jennifer could not find how many eggs in the ingredient list?
delicieux says
Hi Soma, thanks for picking this up. It’s 2 eggs, which I’ve added to the ingredient listing. 😀
Soma says
These looks amazingly good! and i love the spices you have used to perk them up.
Von says
I’m don’t really like carrot cake so my carrots are almost never used in anything sweet. These carrot fritters sound really delicious though- I think I made something like this once (but maybe with potato in it?) . I love the sweetness of carrots- will definitely be trying this out next time I have an abundance of carrots in the fridge! 😀 Have fun at the Good Food Show!
delicieux says
Thanks Von 😀 I can guarantee we will have fun at the Good Food Show. I just need to remember not to get too excited with the wine tasting, like I did the other year 😉