Carrot Fritters

by Chris Mosler

I love making these little carrot fritters – every family member loves them which makes life much easier all round! They are suitable for vegans and are delicious hot or cold so they make fabulous packed lunch or picnic food. The sun came out while I was making this batch and my thoughts turned to Spring, to sailing and to eating outside where everything just tastes amazing!

Jump to Recipe

It was half term last week, I served these carrot and coriander fritters up for lunch and they were gone in an instant– I always know I’m onto a good thing when silence falls and no one is pushing things around their plate or hiding them under a salad leaf!

I caught Mr TS popping a cold fritter in between two slices of bread when he came in from work which proves my ‘these are good for picnics’ point! Although I’d probably eat them with a crunchy bean salad and some red pepper sauce myself!

Isn’t that colour just amazing?! I love the sweet crispness of the carrotcombined with the gentle aromatic warmth of ground coriander – it’s wonderful in a soup and fabulous in a fritter!

The sun just makes everything better doesn’t it? We headed out for a winter sail yesterday and, even though it was still very chilly, it was wonderful to feel the sun on my face and breathe in some soul filling sea air – I reckon my carrot fritters might be joining us for a jaunt soon!

How To Make Carrot Fritters

Carrot fritters are super simple to make. All you need is a thick, creamy batter to coat your vegetables and you’re good to go. This vegan batter recipe is very adaptable and I use it to coat all manner of things.

Step 1:Mix your flours and spices together in a mixing bowl.

Step 2:Add the water gradually, stirring between each addition. You are looking for a batter with the consistency of double cream. It should happily coat the back of your spoon.

Step 3:Let the batter stand for half an hour or so. This is important as it allows the flours to swell and the flavours to develop.

Step 4:Stir in the prepared carrots and onion until everything is coated with batter.

Step5: Fry spoonfuls of the carrot mixture in a little oil in a non stick frying pan. Press them flat with the back of a spoon and draw any loose bits in. They take about 3 minutes on each side.

Variations and Alternatives

This vegan fritter batter is great for lots of grated veg and it makes fabulous onion bhajis! You could try:

Parsnips and chopped leeks
Beetroot and red onion
Celeriac and spring onions
Potatoes and onions

I kept my batter flavourings simple with just a little coriander, paprika and salt. You can shake it up a bit by adding different herbs and spices for your own bespoke fritter recipe! Try:

Adding your favourite curry powder or pepping it up with cayenne for a chilli kick
Making them herby with freshly chopped parsley, dill, rosemary or thyme
Stir in some seeds for a bit of crunch. Sunflower or pumpkin work well.

More Vegan Picnic Food

If my carrot fritters have put you in the mood for a picnic you might also like:

Mushroom and Sweet Potato Picnic Pies
Homemade Hummus
Vegan Egg Mayo Salad Sandwiches
Lentil Loaf (it’s delicious hot or cold!)
Easy Vegan Sausage Rolls

And, if you’re looking for more carrot recipes, check out my Hummus and Carrot Tart!

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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A simple recipe for carrot fritters. They are delicious hot or cold and make an excellent addition to packed lunches or picnic hampers.

5 from 7 votes

Print Pin Rate

Course: Lunch, Picnic, Side Dish

Cuisine: English

Diet: Vegan

Keyword: carrot recipes, vegan fritters

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 30kcal

Author: Chris Mosler | Thinly Spread

Ingredients

40 g gram flour - also known as Besan or Chickpea flour
2 tbsp self raising flour
1 tsp ground coriander
1 tsp paprika
pinch of salt
300 g carrots grated
1/2 small red onion peeled, halved and thinly sliced
sunflower oil for frying

UK Measurements - US Measurements

Instructions

Mix together the flours, spices and salt in a medium bowl.
Add about 5 tablespoonfuls of water and whisk together. You are looking for a batter with the texture of double cream. If it's too thick add a little more water.
Leave to stand for 30 minutes.
Thoroughly stir in the grated carrot and sliced onion until all is covered in a coating of batter.
Heat a little sunflower oil in a non stick frying pan.
Take spoonfuls of carrot mixture and push them into the pan, shape them into fritters with the back of the spoon and fry for about 3 minutes on each side until browning and crispy. Fry three of four at a time, depending on the size of your pan.
Keep them warm in a low oven while you fry the remaining fritters.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

Kavey at Kavey Eats on February 21, 2017 at 9:45 am
They look gorgeous, so beautiful on the plate and we eat with our eyes first! Love carrot and coriander together!

Reply
- Chris Mosler on February 21, 2017 at 10:19 am
  The sunshine bathing them in that beautiful spring light helped too 🙂 Carrot and coriander is a winning combination, so comforting!
  
  Reply
Brandi Crawford on February 21, 2017 at 1:56 pm

These look so crunchy. YUM! I have never used chickpea powder. Will have to try it. Love that these are vegan.

Reply
- Chris Mosler on February 21, 2017 at 2:36 pm
  So do I Brandi 🙂
  
  Reply
Sandhya Hariharan on February 21, 2017 at 2:30 pm
I loved your carrot coriander fritters on my insta feed !! Would love to have them with a steaming hot cup of Ginger Tea..

Reply
- Chris Mosler on February 21, 2017 at 2:36 pm
  Ooh, yes! Good idea! That would go very well together!
  
  Reply
Becca @ Amuse Your Bouche on February 21, 2017 at 2:38 pm
Ooh I do love a good fritter! This looks like a really easy recipe, and easy to adapt with other herbs and spices too!
See Also
15 Best Vegan Christmas Desserts: Holiday Recipes | Aglow Lifestyle

Reply
- Chris Mosler on February 21, 2017 at 2:47 pm
  Definitely and to switch in other veg too – they work really well with parsnips and beetroot 🙂
  
  Reply
April J Harris on February 21, 2017 at 2:42 pm

This is perfect timing, Chris, as I have a surfeit of carrots in my fridge! Your carrot and coriander fritters look absolutely delicious – love the idea of using them in a sandwich too. I really did enjoy the sunny days last week. Looks like it was absolutely gorgeous in your corner of England!

Reply
- Chris Mosler on February 21, 2017 at 2:49 pm
  The weather had its moments, it was teasing with hints of spring and then coming over all gloomy! My husband will put anything between two slices of bread – he is rumoured to have eaten a mustard and custard sandwich as a student but I’m not sure I believe it!
  
  Reply
- sallyjrw on October 10, 2020 at 3:32 pm
  Does it matter if I use store-bought grated carrots (because they are harder)?
  
  Reply
  - Chris Mosler on October 12, 2020 at 9:52 am
    Hi Sally, good question! I haven’t tried them with ready grated carrots but I suspect they would work just fine. Maybe use less carrots so there is more battter to bind them. Hope that helps. X
    
    Reply
Erren on February 21, 2017 at 2:49 pm
These look so tasty, I love the idea!

Reply
- Chris Mosler on February 21, 2017 at 2:55 pm
  Thanks Erren 🙂
  
  Reply
Lisa | Garlic & Zest on February 21, 2017 at 3:02 pm
Your fritters look and sound delicious — I love to use cardamom in various recipes, and I know the floral scent would be perfect with the carrot! Gorgeous sunset shot, too! Jealous!

Reply
pretty on February 21, 2017 at 7:13 pm

Really love coriander and carrot together, these fritters look great!

Reply
Elinor Hill aka Beachhutcook on February 27, 2017 at 8:52 pm

Love the sound of putting these between two slices of bread. I have that with a beer please while I’m relaxing on the deck x

Reply
- Chris Mosler on February 28, 2017 at 2:27 pm
  Will you now? Or, you could come and help in the galley!
  
  Reply
Rachel @ GameVillage on May 5, 2017 at 1:43 pm
Wow…I just love them. Looks so delicious. Thanks for sharing Chris 🙂

Reply
Emma on July 15, 2017 at 3:12 pm

These look delicious and simple to make – ideal for me! Always looking to eat more carrots and never succeed. So will have to try these

Reply
- Rahima on March 5, 2021 at 12:48 pm
  Can you bake these instead of frying?
  
  Reply
  - Chris Mosler on March 8, 2021 at 11:02 am
    Yes! Bake them on a lightly greased baking sheet at 180C/350F for about 20 minutes, turning them over after 10 minutes, until crisp and browning.
    
    Reply
midlife sInglemum on November 9, 2017 at 4:07 pm

Thank you. I’m going to make them this weekend.

Reply
Angela on April 16, 2020 at 3:30 pm
I don’t have chickpea or self rising flours. Regular only. Can I sub these two flours. Do I need to add anything. I have lots of carrots

Reply
- Chris Mosler on April 27, 2020 at 11:12 am
  Hi Angela – yes, you can, no problem.
  
  Reply
Ameena on June 4, 2022 at 3:16 pm

Loved these so much I made another batch as soon as the first were eaten! Added some fennel seeds and chopped up red chilli. I grated my carrots using the fine attachment on my food processor to save time. Look forward to making them with different veggies. Thank you.

Reply

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