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A hand dipping one of some carrot fritters into hummus dip.

If you’re not a big fan of carrots, turn them into flavorful carrot fritters, because it’s impossible to tire of crispy patties fresh from the oven!

Plus, they require only 5  inexpensive ingredients and they’re ready in 30 minutes.

These healthy delicious babies are baked instead of fried, and they are packed with cumin, garlic, and fresh coriander. Serve with a last-minute tangy yogurt-hummus dip, you will love them.

They are so simple to put together and make a brilliant vegetarian appetizer, side dish, or snack!

What ingredients you need

  • Carrots
  • Egg
  • Whole wheat or all-purpose flour
  • Cumin
  • Garlic
  • Coriander (optional)
  • Salt & pepper

The ingredients to make carrot fritters are arranged on a white marble table.

How to make them

  • Preheat the oven to 400 F
  • Mix all the ingredients
  • Line a baking pan with parchment paper or grease with oil
  • Shape the mixture into patties
  • Bake them until brown and crispy, about 12 minutes per side

A glass bowl full of the ingredients to make these fritters over a white background.

Serve with yogurt-hummus dip:

  • Mix hummus + plain yogurt + fresh lemon juice (optional)
  • Serve the fritters with this creamy and super easy dip!

Orange carrot fritters with coriander and hummus dip on a black slate tray.Recipe updated: originally posted in May 2019, I’ve slightly changed the recipe and added new pictures.

These carrot fritters are perfect to introduce healthy vegs into your diet: they’re ready in no time, fun and 10 servings cost about $1.50.

Plus, they’re healthy since the delicious carrots are low in calories, rich in fiber, vitamins and beta carotene, an important antioxidant that protects the immune system, vision, and skin!

A fork is dipping one of the carrot fritters into some hummus dip.



The distinct flavors of coriander, cumin, and garlic are the perfect complements to the sweet and delicious carrots. I love this combination, it’s refreshing, vibrant and not boring.


These carrot fritters keep well in the fridge in an airtight container for up to 2 days. If you keep them in an airtight container, they will soften up. It’s not a big deal, they taste good anyway, but the crust is most crispy when served right away.
The quantities yield to 10 small servings, enough for 2 people. You can easily double the quantities and enjoy more fritters and leftovers!


If you make these tasty carrot fritters, let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!

A hand dipping one of some carrot fritters into hummus dip.
Print Recipe
5 from 4 votes

Carrot fritters

These delicious carrot fritters are baked instead of fried and they make a light and healthy vegetarian meal. Serve with a last-minute yogurt-hummus dip! The quantities yield to 10 small portions, enough for 2 people, but you can easily double it.
Recipe updated: originally posted in May 2019, I’ve slightly changed the recipe and added new pictures.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: Carrot fritters
Servings: 10
Calories: 27kcal
Author: Katia


  • 1/2 lb (220 grams) carrots, grated
  • 1 small egg
  • 4 Tbsp all-purpose flour, plus more if needed
  • 1 garlic clove, grated
  • 1 tsp ground cumin
  • 2 Tbsp coriander leaves, chopped (optional)
  • 1/2 tsp fine salt
  • 1/8 tsp pepper (optional)


  • 1/2 cup hummus
  • 1/2 cup plain yogurt
  • 1 Tbsp lemon juice


  • Preheat the oven to 400F (fan forced) and grease or line with parchment paper a baking pan.
  • In a bowl, mix well all the ingredients until combined. You want to drain the grated carrots removing the excess moisture. You might add a bit more flour if the mixture is still wet.
  • Take a heaping tablespoon of the mixture, place it on the baking pan and flatten slightly with your hand. 
  • Bake the fritters for about 12 minutes, then turn them over and keep baking for a further 12 minutes or until golden and crispy. Check your oven, the baking time might be slightly different.
  • Make a super easy yogurt-hummus dip simply mixing plain yogurt, hummus and lemon juice.
  • Serve the fritters, warm or cold, with the yogurt-hummus dip!


NOTE: the nutrition values are estimates and are intended for information and guidance purposes only. The hummus dip is not included in this calculation.


Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3704IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg


  1. 5 stars
    They were very tasty! I added carrot tops and parsley instead of corriander and used coriander seeds. And we didn’t have hummus at home so I made yoghurt tahini dressing – close enough, haha! Anyway, recipe made 8 patties for me, next time I’m doubling it 🙂
    Thank you for sharing!

    1. You’re so welcome! I’m very happy you loved this recipe, thanks for your feedback. x

  2. these look great! do you have a suggestion for gluten free flour that would work with these? I’m gluten free but haven’t explored the flour much. what I’ve tried has failed. just thought I’d check! ha!

    1. HI Kimberly! I’m afraid I’m not an expert with gluten free flour, I’m sorry.
      I wonder if corn flour works instead of regular flour, but I’ve never tested it. x

  3. Rachael R says:

    5 stars
    So moreish! I’ve made the dip a few ways, once I added tahini and a drizzle of maple syrup, and another time I added tandoori masala powder to give it a bit of a kick! Both times were really good! Definitely will be making these again. My 5 year old loved them

    1. I’m so pleased you loved this recipe, Rachel. Also my son love them!
      Thanks so much for sharing your lovely feedback. : )

  4. Can you freeze these please?

    1. Hi Jenny, I don’t think they freeze well. x

  5. 5 stars
    These are fantastic, even without the sauce (ran out of time)! Great, complex flavor and so quick to make – had them with lunch today.

    1. I’m so pleased they turned out fantastic, Madi! Thanks for sharing your lovely feedback. 🥰🥕

  6. Amy Harrison says:

    5 stars
    This was amazing! It was supper easy, cheep and quick to make, everyone in the family loves them. I will definitely be making them again soon! Thank you for the delicious recipe.

    1. You’re so welcome, Amy! 💛 I’m so glad you all loved them, and thanks for taking the time to share your feedback. x

  7. Re carrot fritters: could the egg be successfully substituted by flax seed and water as a binder, and if so, could you advise the measurements of flax seed and water? BTW, I am now a subscriber and looking forward to all future recipes you upload! Sarah

    1. Hi Sarah, thanks for subscribing and welcome! I’ve never tried to substitute the eggs with flaxseed in this recipe, sorry if I can’t give you the right measurements 🤔 x

    2. 5 stars
      Delicious ❤

    3. I’m so glad you liked them, thanks for your comment 💛

    4. Debbie Stokes says:

      1 egg is equal to 1 TBS of Chia seed or Flax seed and 3 TBS of hot water. Stir and let sit to gel. Looking forward to try this recipe.

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