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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FEATURED COMMENT
"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.
Ekta Sareen says
I made above for dinner!!! Super tasty!!! I had made wth potato earlier but not wth same ingredients as above! I happened to chop onions n add. And I also added mixed herbs :)
Christine says
Yummo, that was delish. And quick and healthy! Such a great one to use up leftover carrots and whatever is in the pantry. Thank you, Mel!
Jawahar says
Love this recipe. I was not looking for anything vegan in particular, but a healthy recipe that also used carrot greens. Delicious!
A Virtual Vegan says
Thank you! I'm really pleased you're enjoying the fritter recipe!
Fi says
I made these with self raising flour as thats all I had so the texture came out all gloopy. I also just used the random spices that I had in the cupboard... despite that these are delicious. I served with an avo, tomato and sweetcorn salsa and a fruit chutney. I will definitely be making these again... but with the right flour
Susan says
I don’t have chickpea flour, can i use tapioca flour instead, i cant get out to shops?
A Virtual Vegan says
I recommend following the recipe as written for the best results.
Sue Kendzierski says
What about oat flour
Rebecca Goodson says
Absolutely delicious! My seven year old loved them - my husband too, even though he didn't think that he would. Thank you!
A Virtual Vegan says
That's great! I'm really pleased you all enjoyed them!
Natalie says
Really great!
Joyce says
Love this recipe! The fritters are so tasteful yet so healthy :) This is my new go to lunch instead of bread. Also going to try it out with other veggies and spices. Thanks for sharing!
Tim Granger says
I stumbled upon this when googling a recipe for ‘curried carrot fritters’ which I dreamed up over breakfast this morning.
I made them almost as written, my only difference was using buckwheat flour instead of chickpea flour.
I served it with a raita (I am not vegan or even vegetarian and I have no plan to ever be, but I don’t eat meat three nights a week) and a squeeze of lime juice. The lime juice in particular helped them as I baked them.
Utterly delicious. Thank you!
Kate says
Delicious! I found this recipe while searching for something to do with my carrot tops. I’ve already shared it with3 people! I plan to try it with zucchini next
Melanie McDonald says
Thank you! I'm really pleased you enjoyed the recipe Kate!
Kk says
Fantastic! Found this recipe through a frantic internet search for a dinner recipe and just subscribed! These are wonderful - thank you for sharing.
Melanie McDonald says
Thank you! I'm really pleased you are enjoying the fritters. Thanks so much for stopping by to leave feedback!
Zoe says
These fritters have become a total staple for me, I love having them with my salad lunches! I make the whole recipe and then just keep the uncooked dough in the fridge for a few days pan cooking them fresh as I go. I have also tried them with pea flour and zucchini both come out nicely. Thank you!
Melanie McDonald says
I'm so pleased you are enjoying the recipe Zoe. I love them with salad too. It's good to know they work well with pea flour!
Paul Watson says
Tried these almost the way they were written. Didn't have chickpea flour so I used all purpose. Also I was cooking something else in the oven so I had it at 450 instead of 400.Worked out fine.They were very good. My wife and I loved them.
Julie says
I don't have the time right before dinner to prep and bake these...Could you make them ahead in the morning and bake them before the evening meal? Or would it be better to bake them in the morning and reheat again in the oven for evening?
Also I dehydrated onion from my garden in the summer, could I substitute the powdered onion for fresh and if so would I have to modify anything else in the recipe?
Thanks!
A Virtual Vegan says
You could make the batter up in the morning or the day before and it would be fine kept covered in the fridge. They do reheat well in the oven too though, and they freeze well.
The fresh onion adds a lot of flavour and texture. I'm not sure dried onion would do the same. Plus the fresh onion adds moisture. If you don't use it you will probably find that you need to add a little more liquid to get the batter to come together as well.
Sandy G. says
Yummy!!! And very easy. I had all ingedients on hand except the cilantro/parsely, so I skipped it. Cooked them on the stove witb a tiny bit of oil. Wish I could add a photo, they are pretty. Love the spicy flavors, especially the fennel seeds. Served with a little leftover indian restaurant coriander sauce (the green one, made with cilantro) to make up for the missing cilantro. Will definitely make this again.
A Virtual Vegan says
I'm so pleased you enjoyed them Sandy. I bet they are lovely with coriander sauce. If you use Instagram you can share a picture there and use the #avirtualvegan and tag me @avirtualvegan . I try to re-share all of my reader remake pictures in my Instagram stories. You can share pictures on my Facebook page too https://www.facebook.com/avirtualvegan/ . Thanks so much for stopping by to leave feedback. Its much appreciated!
Jeanette says
Loved this recipe! My husband and son loved it too! I added a little hummus and mashed avocado on top when served! My son and husband came back for seconds! I will definitely make this on a regular basis!
I had all the spices on hand so the flavor was amazing! I added a little hot water to the ground flax seeds and let it sit by itself while I prepared everything else! I only used a tiny bit of oil then spread it around with a paper towel just to make sure it wouldn't stick. The flax seed was enough to make it nice and crunchy!
I look forward to browsing through your recipe collection!