Carrot Fritters Recipe

Carrot Fritters are one of those easy, flavourful recipes that always surprise people. Crunchy on the outside, tender in the middle, and loaded with savoury goodness, they’re made from everyday ingredients and come together in just half an hour.

Even though carrots are technically a winter veg, I find myself making these fritters all year round. We’re lucky to have beautiful, fresh carrots available locally most months, and they’re such a brilliant base for fritters. They crisp up beautifully, they’re naturally sweet, and they pair so well with warming spices like cumin or even ras el hanout if you’re feeling adventurous.

I’ve made a lot of fritters in my time, but these Carrot Fritters always steal the spotlight. Whether I’m whipping up a quick lunch, a light dinner, or something crispy to serve with a salad, this recipe delivers. It’s the kind of thing I turn to when I want something comforting but not fussy—and they always disappear from the plate before they even cool down.

Why I Love to Make Carrot Fritters

I absolutely love making Carrot Fritters. They’re one of those recipes that come together so effortlessly, yet taste like something you’d get in a cosy café. You only need a few simple ingredients, and in just half an hour, you’ve got a plate of hot, crispy fritters that work as a snack, a lunch, or a light dinner. This Carrot Fritters Recipe is so flexible—it’s easy to tweak the spices or add toppings depending on what you’re craving.

What I love most is that these Carrot Fritters taste just as good as they look. Think crisp edges, golden colour, and that pop of savoury, herby flavour in every bite. They’re ideal with a salad, stuffed into a wrap, or just on their own with a bit of sauce and a mug of coffee. You really can’t go wrong.

Ingredients for Carrot Fritters

Here is what I am using when cooking this recipe. It is all about simple and affordable ingredients.

• Carrots – The star of the show! I grate them on the medium side to keep some texture. They add natural sweetness and crisp up like a dream.
• Free-range egg – Helps bind everything together so the fritters don’t fall apart in the pan. I add it straight in, no need to pre-beat.
• Spring onions – These bring a bit of zing and freshness without overpowering the carrot.
• Flat-leaf parsley – A gentle herbal lift. It adds colour and cuts through the richness.
• Plain flour – Just enough to hold the mixture together without making it stodgy.
• Ground cumin – I love the gentle warmth this brings. It balances the carrot’s sweetness and adds depth.
• Grated parmesan – I use the pre-grated kind for ease. It melts into the mix and gives the fritters that lovely salty, savoury edge.
• Vegetable oil – You’ll want something neutral-tasting here, just to get the fritters nice and crisp without taking over the flavour.
• Salt and ground black pepper – The usual suspects, but totally essential to make everything pop.

Instructions - How to Make Carrot Fritters

The steps are easy - just grate, mix and fry. And, don't skip the step to remove the water from carrots!

1. Step 1: First things first, you need to get all that excess moisture out of the carrots. I place the grated carrot into a couple of layers of paper towel, then give it a really good squeeze. Don’t skip this—it’s the key to getting fritters that are crisp, not soggy. Once they’re dry, I transfer the carrots to a large mixing bowl.

2. Step 2: To the bowl, I add the egg, sliced spring onions, chopped parsley, ground cumin, flour, and grated parmesan. I also season everything with a generous pinch of salt and some freshly ground black pepper. This is where the flavour really starts to build.
   

3. Step 3: Now it’s time to mix. You can use a sturdy spoon or your hands—whatever feels easier. I personally don’t bother beating the egg beforehand; I just throw it in and mix everything together in one go. Keep going until everything is well combined and holds together nicely.

4. Step 4: Heat a good splash of neutral oil in a non-stick frying pan over medium-high heat. Once the oil is hot, I scoop in heaped tablespoons of the mixture, gently pressing each one down with a spatula to shape it into a little patty. I cook them for 3–4 minutes on the first side, flip carefully, then cook for another 3 minutes until both sides are golden and crisp. I always cook them in batches so they don’t crowd the pan—this keeps them perfectly crispy.
   

Two Quick Tips for Perfect Carrot Fritters:

Tip 1: Make sure your oil is properly heated before adding the fritters. If the oil isn’t hot enough, they’ll absorb too much of it and come out greasy instead of crisp. Drop in a little bit of the mixture—if it sizzles, you’re good to go.

Tip 2: If the mixture feels too wet to hold shape, just sprinkle in an extra teaspoon of flour and mix again. On the flip side, if it seems too dry or crumbly, a tiny splash of water (or even a few drops of oil) will bring it together.

Serving and Storage

I always recommend eating Carrot Fritters straight out of the pan—they’re at their best when they’re hot and crisp. Sometimes I sprinkle over some extra parsley, or serve them with harissa yoghurt for a bit of heat. They also go brilliantly with a side salad, or even in a wrap with hummus and greens.

If you want to make them ahead of time, prepare the raw mixture and keep it covered in the fridge—it’ll hold for a day or so. When you’re ready, just fry them up fresh. You can reheat cooked fritters in the microwave, but they’ll go a bit soft. If you want to keep that lovely crunch, use a dry pan or air fryer to reheat instead.

Some Detailed Notes to Make This Recipe Even Better

• Squeezing the carrots really well is key. Carrots hold a surprising amount of water, and if you don’t press it out, your fritters will be soft instead of crispy. I use a thick paper towel or clean tea towel and give them a proper squeeze over the sink until they feel dry.
• A medium grater gives the best texture for these fritters. Too fine and the carrots lose all structure and go mushy, too coarse and the mixture won’t hold together. Medium strands fry beautifully and still keep a bit of bite.
• Pre-grated parmesan from a pack works perfectly here. It melts well, adds just the right salty, savoury kick, and helps the fritters brown nicely around the edges. No need to freshly grate unless you really want to.
• There’s no need to beat the egg separately. I always just crack it straight into the bowl with the rest of the ingredients and mix everything at once. Saves time and doesn’t affect the outcome at all.
• Cook the fritters in batches so they get room in the pan. Overcrowding leads to steaming instead of frying, and you’ll lose that golden crust. Give each fritter space and the oil enough heat to work properly.
• Fry a test fritter first if you’re unsure about seasoning. It’s a quick trick that lets you taste and adjust salt, pepper, or spice levels before you commit to cooking the whole batch.
• A good non-stick pan makes a huge difference. It helps prevent sticking, allows you to use less oil, and makes flipping much easier—especially if you're cooking several batches.

FAQ

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Carrot Fritters Recipe

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Carrot Fritters are my favourite when I’m craving something crispy, savoury, and satisfying. They’re golden on the outside, tender inside, and full of flavour—perfect for a quick lunch, lazy brunch, or snack any time of day.

Ingredients

• 4 large carrots, grated on medium grater
• 1 large free range egg
• 2 spring onions, finely sliced
• 2 tablespoon flat leaf parsley
• 3 tablespoon plain flour
• 1 teaspoon ground cumin
• 20 g finely grated parmesan (from a pack)
• Vegetable oil (neutral taste), for frying
• Salt and ground black pepper

Instructions

1. Grate the carrots and place them in a paper towel. Squeeze well to remove excess moisture, then transfer to a large bowl.
2. Add the egg, spring onions, parsley, cumin, flour, parmesan, salt, and pepper. Mix everything together until well combined.
3. Heat a splash of oil in a non-stick frying pan over medium-high heat. Add heaped tablespoons of the mixture and press lightly into patties.
4. Fry for 3–4 minutes on one side, flip, and cook for another 3 minutes until golden and crisp. Cook in batches.

Notes

Squeezing the carrots really well is key. Carrots hold a surprising amount of water, and if you don’t press it out, your fritters will be soft instead of crispy. I use a thick paper towel or clean tea towel and give them a proper squeeze over the sink until they feel dry.

A medium grater gives the best texture for these fritters. Too fine and the carrots lose all structure and go mushy, too coarse and the mixture won’t hold together. Medium strands fry beautifully and still keep a bit of bite.

Pre-grated parmesan from a pack works perfectly here. It melts well, adds just the right salty, savoury kick, and helps the fritters brown nicely around the edges. No need to freshly grate unless you really want to.

There’s no need to beat the egg separately. I always just crack it straight into the bowl with the rest of the ingredients and mix everything at once. Saves time and doesn’t affect the outcome at all.

Don’t overmix the batter. Mix until the ingredients are just combined—overworking it can make the fritters dense or rubbery instead of light and crispy.