These Carrot Fritters are *actually* delicious: each fritter is soft and tender but the julienned carrots keep their fun crunch for the perfect texture!
Try them with a squeeze of lime or lemon juice or some good ol’ Ranch!
Carrot Fritters
So I made these because I had a leftover bag of carrots from making my Creamy Coleslaw and I’m not really a fan of salad so I tried making some fritters… starstruck?
Now, I didn’t think Carrot Fritters could leave you starstruck (not a fan of carrots) but these are surprisingly delicious??? Best topping? Lime juice!!!
These Carrot Fritters are:
- Tender but the julienned carrots keep their crunch!
- Not boring.
- Made with simple ingredients.
- Actually *delicious*.
- Ready in 10 minutes.
- Healthy!
Ingredients for Carrot Fritters
Carrots. Julienne carrots for these (or grab a pack of julienned carrots from the store hehe), you want the carrots to still have their crunch and not be completely shredded without texture because if they’re not thick enough (think like matchsticks?), they won’t keep the crunch and the fritter will just be soft and you want soft + crunch to make the fritters delicious!
Flour, all-purpose. Just a few tablespoons to give structures to the carrot fritters once you cook them!
Eggs, to glue the carrots together.
Paprika and garlic powder, optional or you can use other spices or even just fresh herbs. I like paprika and garlic powder with these!
Salt, for seasoning.
How to make Carrot Fritters
STEP ONE: Make the fritters. In a medium bowl, add the carrots eggs, flour, spices (if using), and salt and mix until combined.
STEP TWO: Cook. Heat a medium skillet over medium-high heat, add a splash of olive oil or butter. When hot, scoop 1-2 tablespoon worth of batter for each fritter into the skillet. Cook until golden brown, flip, and cook for another 2-3 minutes. Place cooked fritters onto a clean plate lined with parchment paper. Serve with freshly squeezed lime or lemon juice or ranch.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: These fritters are best eaten as they’re made when the carrots still have a bit of crunch so I don’t recommend making them ahead of time.
Storing Instructions: Store leftovers in an air-tight container in the refrigerator for up to 2-3 days but keep in mind that the carrots will soften overtime, they’re best eaten fresh when the carrots still have the crunch!
Reheating Instructions: Reheat in a skillet over medium-high heat with a splash of oil for 2-3 minutes or until fully heated through, this is the best method to give some crispiness. To reheat large batches quicker, reheat in a 350F (180C) oven for 8-10 minutes, flipping halfway!
HAPPY COOKING!! I hope you'll love these Carrot Fritters as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More delicious fritters to try:
Carrot Fritters
Ingredients
- 10 oz package (280 g) julienned carrots or about 4-5 large carrots and julienne at home
- 6 tbsp (45 g) all-purpose flour
- 2 small eggs
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- Salt (to taste)
Instructions
- Make the fritters. In a medium bowl, add the carrots eggs, flour, spices (if using), and salt and mix until combined.
- Cook. Heat a medium skillet over medium-high heat, add a splash of olive oil or butter. When hot, scoop 1-2 tablespoon worth of batter for each fritter into the skillet. Cook until golden brown, flip, and cook for another 2-3 minutes. Place cooked fritters onto a clean plate lined with parchment paper. Serve with freshly squeezed lime or lemon juice or ranch.
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