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.
Course: Appetizer, Side Dish, Snack
Keyword: Carrot fritters
1/2 lb(220 grams)carrots, grated
4Tbspall-purpose flour, plus more if needed
1garlic clove, grated
2Tbspcoriander leaves, chopped(optional)
1/2tsp fine salt
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.