Light & perfectly spiced Curried Carrot Fritters. Quick, simple, delicious, and perfect for using up an overabundance of carrots. You can even use your carrot tops if you have them!
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"I got a bunch of carrots with their greens in my CSA share and found this recipe. I am so glad I did! They are literally the best thing I have eaten in recent memory. SO GOOD!"
- Julie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Carrots are a vegetable that most of us always have in the fridge but despite appearing in all kinds of dishes, they don't often play a starring role in meals, (at least not since my Creamy Carrot Ginger Soup), so let's change that today.
Enter Curried Carrot Fritters! These healthy naturally vegan and gluten-free fritters have a carrot and chickpea flour base, and lots of warming curry spices.
They are quick and easy to make and you can even use your carrot tops (if you have them). Chop the green leafy fronds finely and add to the fritter batter instead of or as well as the herbs.
The combination of crispy golden outsides and tender melt-in-your-mouth insides is going to have you coming back for more. And more. And then, okay, more again because you can't just stop at one or two!
Mel x
Prep Tip
If you have a food processor utilize the grating attachment to make light work of grating the onions and carrots.
Variations
I like to use a combination of many different spices in this fritter recipe for really punchy flavor but if you aren't into a lot of spice or you don't have them all in your pantry feel free to switch things up. You can use just the curry powder without the individual spices, or add different spices, or even omit all of the spices completely.
It's the same situation with the herbs. Sometimes I add cilantro, sometimes I add parsley, and sometimes I use the carrot tops or a combination of all three.
If you have no herbs or carrot tops that's fine too! As long as you keep the carrot, onion, chickpea flour, and water as written in the recipe the fritters will work well.
If you'd prefer a rounder shape rather than fritters, be sure to check out my Curried Carrot Falafel recipe which is a spin-off of this one!
Serving Suggestions
Colorful, crisp, and perfectly spiced carrot fritters are so versatile! Here are some ideas for ways to serve them:
- With a crispy and fresh green salad for a light meal.
- In a power bowl with a grain of some kind on the bottom, some veggies or crispy salad, and a drizzle of tasty green sauce, hummus, vegan yogurt, or tahini.
- Instead of a patty in burgers.
- As an appetizer with some natural dairy-free yogurt, mango chutney, or green sauce.
- Stuffed in pita bread or no yeast flatbread with greens, tomatoes, and condiments of choice.
- Cold as a snack or in lunchboxes.
Recipe
Curried Carrot Fritters
Author:Ingredients
- 3 cups (300 grams) grated carrot
- 1 medium onion , grated
- 2 cloves garlic , minced
- 1 cup (100 grams) chickpea flour
- 1 big handful (½ cup) carrot tops, fresh cilantro or parsley , chopped finely
- 5 teaspoons curry powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup (60 mls) water
Optional for extra punchy flavor
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ to ½ teaspoon chili flakes
INSTRUCTIONS
- Tip - If you have a food processor use the grating attachment to grate the onion and carrot quickly and easily.
- In a large bowl add the grated onion, carrot, and garlic and mix to combine.
- Add everything else (including the optional spices if using). I recommend sprinkling the spices as evenly as you can over the entire surface area rather than dropping them in one spot as they will distribute more evenly. Stir together thoroughly to create a thick batter.
- At this stage leave it to sit for at least 10 minutes but longer is fine. It will be fine covered tightly in the fridge for up to a few days.
- If cooking in the oven preheat to 400 °F (200°C). Line a large baking tray (or 2 medium) with parchment paper or a silicone baking mat, lightly grease it, then drop the batter in roughly ⅓ cup (80ml) dollops and flatten with the back of a spoon or a spatula to about ½ inch thick. Cook for 20 to 25 minutes flipping halfway.
- If cooking in a skillet, preheat over medium heat then drizzle or brush the surface of the pan with a little oil (if it's a good non-stick pan you can get away with no oil). Add roughly ⅓ cup (80 ml) dollops, flattening them evenly to about ½ inch thick with a spatula or back of a spoon. Cook for 5 to 6 minutes each side or until golden brown. You can keep them warm on a plete in a low oven while you finish cooking the entire batch.
NOTES
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NUTRITION
Recipe FAQs
I haven't tried it but I think it would be fine. The only issue is you wouldn't fit many in at once so would have to cook them in batches. If I was to try it I would air fry them at 360°F for about 10 minutes but keep an eye on them and remove earlier if nicely golden. A light spray of oil on the bottom of the air fryer basket is probably a good idea to stop them from sticking.
I have only tested this recipe with chickpea flour.
Olga says
I had some poor outcomes with fritters the last couple of times I tried to make them. Thus, I was prepared to be disappointed again when I decided to make those in order to use up a bag of shredded carrots that's been sitting in the fridge. Instead of disappointment I was very pleasantly surprised and impressed with how well they turned out! They didn't fall apart, didn't stick to the pan, and they taste amazing! One little trick I did was: instead of grating the onion (which I attempted, but ended up in tears very quickly) - to combine the water, onion, and garlic in a small blender and pulse it for a minute to create a mixture that I then dumped into the bowl with the carrots. Worked great. I used dill instead of parsley or carrot tops, since that's what I had on hand, and it also worked great. Thank you so much for this fantastic recipe! Instead of being one of those things I make to use up an ingredient it is now going into my favorite recipes notebook.
Melanie McDonald says
I'm so pleased you enjoyed them, Olga. Dill is a lovely addition!
Karen Taylor says
Absolutely delicious! Packed with lovely flavors. Love they are so healthy too.
Emma says
The idea is great but the amount of curry the recipe required unfortunately ruined it. The mixture was so bitter, it was inedible. I ended up throwing it all away.
I’ll try it again with 1/3 of the curry powder recommended, see if it’s any better
Kay says
Loved this recipe. I froze a bunch of carrots and then used them for this. Works really well. I ended up making mine in an air fryer because that's what I had available at the time, but it worked really well.
Patricia Giannelia says
Hi Mel;
Haven't tried the recipe yet, but will soon - looks great, and I like that it can be baked or fried. You mentioned changing up the spices - I wonder what it would taste like if you completely changed them to a "carrot cake" suite of spices - ginger, cinnamon, nutmeg, etc, to become a kind of breakfast or even dessert fritter?
I will try it at some point and let you know, but wonder if you already have....
A Virtual Vegan says
I wouldn't personally try it like that. I think chickpea flour has a really distinctive flavour that works for savoury recipes but not so well for sweet. Good luck to you if you give it a try though. I hope it works out!
Julie says
I got a bunch of carrots with their greens in my CSA share and found this recipe. I am so glad I did! They are literally the best thing I have eaten in recent memory. SO GOOD!