5-Ingredient Carrot Fritters
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What to do with a bag full of carrots? Make these easy oven-baked carrot fritters. They’re super simple, require only 5 ingredients, and taste SO delicious!
Published on March 2020 /Updated on September 2024
We all know that wonderfully healthy and convenient carrots are perfect for soups, salads, hummus, and cakes, but maybe not everyone knows that they also make amazing fritters!
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Today, I want to re-share this clever and easy carrot recipe, as it’s one of my favorites when I have plenty of these vibrant root vegetables in the fridge.
I LOVE it because it’s easy to make, inexpensive, and turns low-calorie, vitamin-packed carrots into a terrific vegetarian appetizer, side dish, or snack!
You’ll love them, too, because these little patties are baked and not fried in oil making them healthy, light yet flavorful. The oven does all the work, saving you time and a frying pan to wash!
The recipe is straightforward, making it a breeze for anyone to follow.
Mix the grated carrots with an egg, flour, cumin, garlic, cilantro, and seasoning. Bake them until golden. Serve with a simple yogurt-hummus dip, and you’re done.
Everyone will love these crispy carrot fritters fresh from the oven!
List of the ingredients
- Carrots
- Egg
- Whole wheat or all-purpose flour
- Cumin
- Garlic
- Cilantro (optional)
- Salt & pepper
How to make carrot fritters
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Mix all the ingredients in a mixing bowl until well combined.
- Line a baking pan with parchment paper or grease with oil.
- Shape the mixture into patties.
- Bake in the preheated oven until crispy (12 minutes per side).
- To make a super easy yogurt-hummus dip, combine hummus, plain yogurt, and fresh lemon juice. It’s optional but pairs very well with your freshly baked patties.
RECIPE NOTES
Carrot cake ingredients
Carrots: Of course! This recipe is a great way to use those extra carrots, especially if you have some sitting in your crisper drawer!
Egg + plain flour: They both act as binders and give structure. You can’t skip these ingredients.
Flavor: The distinct flavors of fresh cilantro (aka fresh coriander in the UK), cumin, and garlic perfectly complement the sweet and delicious carrots. I love this middle eastern-ish flavor combination!
Seasoning: Salt & pepper to make the final favors pop!
Leftovers & Storage Tips
These carrot fritters are best when served crispy and freshly baked. However, they keep well in the fridge in an airtight container for up to 2 days. They will soften up, but it’s not a big deal as we enjoy them anyway.
More carrot recipes you’ll love
If you love carrots as much as we do, you might want to check our favorite recipes:
- Sauteed peas and carrots
- Creamy carrot and ginger soup
- Carrot raisin salad
- Spicy red lentil soup with carrots
- Quick carrot pasta
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!
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Carrot Fritters
Ingredients
- ½ lb (220 grams) carrots, grated
- 1 small egg
- 4 tablespoon all-purpose flour, plus more if needed
- 1 garlic clove, grated
- 1 teaspoon ground cumin
- 2 tablespoon coriander leaves, chopped (optional)
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper (optional)
YOGURT-HUMMUS DIP
- ½ cup (120 ml) hummus
- ½ cup (120 ml) plain yogurt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400℉/200℃ and grease or line a baking sheet with parchment paper.
- Using a food processor or a box grater, grate the carrots, then drain and squeeze them with a paper towel to remove the excess moisture. Add them to a bowl.
- Add the remaining ingredients to the grated carrots and mix until well combined. If the mixture is still wet and difficult to handle, you might add more flour.
- Place a heaping tablespoon of the mixture on the baking sheet and flatten slightly with your hand.
- Bake the fritters in the preheated oven for about 12 minutes, then turn them over and bake for a further 12 minutes, or until golden and crispy. Check your oven; the baking time might be slightly different.
- Yogurt-hummus dip: Make a super easy yogurt-hummus dip by simply mixing plain yogurt, hummus, and lemon juice.
- Serve the fritters with the yogurt-hummus dip. They're best when freshly baked, but they can also be served cold. Enjoy!
Is it OK to prepare the mixture the day before baking or does it all need to be prepared at the same time? Thanks.
Hi There! I recommend combining the mixture when it’s time to make the fritters, although the ingredients can be prepped in advance. It takes a few minutes to mix everything in one bowl. Hope you’ll like them. x
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!
You’re so welcome! I’m very happy you loved this recipe, thanks for your feedback. x
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!
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
I haven’t made these yet, but planning on cooking these tomorrow. I sometimes use Bob’s Red Mill (brand) 1-to-1 gluten free flour. It works great as a substitute in cooking and baking. Hope this helps. Many grocery stores carry it in their baking aisle or where other dry gluten free products are located.
Thanks for sharing, Jenni! x
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
I’m so pleased you loved this recipe, Rachel. Also my son love them!
Thanks so much for sharing your lovely feedback. : )
Can you freeze these please?
Hi Jenny, I don’t think they freeze well. x
These are fantastic, even without the sauce (ran out of time)! Great, complex flavor and so quick to make – had them with lunch today.
I’m so pleased they turned out fantastic, Madi! Thanks for sharing your lovely feedback. 🥰🥕
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.
You’re so welcome, Amy! 💛 I’m so glad you all loved them, and thanks for taking the time to share your feedback. x
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
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
Delicious ❤
I’m so glad you liked them, thanks for your comment 💛
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.