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Healthy Carrot Fritters Recipe

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4.8 from 11 reviews

Delicious and healthy carrot fritters made with grated carrots, fragrant spices, and a light batter, served with a creamy hummus-yogurt dip. These crisp, golden fritters are perfect as a light lunch, appetizer, or side dish, offering a flavorful and nutritious way to enjoy vegetables.

Ingredients

Fritter Batter

  • ½ lb (220 grams) carrots, grated
  • 1 small egg
  • 4 tablespoon all-purpose flour, plus more if needed
  • 1 garlic clove, grated
  • 1 teaspoon ground cumin
  • 2 tablespoon coriander leaves, chopped (optional)
  • ½ teaspoon fine salt
  • ⅛ teaspoon black pepper (optional)
  • Olive oil, for frying

Hummus-Yogurt Dip

  • ½ cup (120 ml) hummus
  • ½ cup (120 ml) plain yogurt
  • 1 tablespoon lemon juice

Instructions

  1. Prepare Ingredients: Peel and finely grate ½ lb (220 grams) of carrots. Mince 1 garlic clove very finely. If using, chop 2 tablespoons of coriander leaves finely. Place all these prepared ingredients into a large mixing bowl.
  2. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together 4 tablespoons all-purpose flour, 1 teaspoon ground cumin, ½ teaspoon fine salt, and ⅛ teaspoon black pepper (if using). Ensure these are thoroughly combined.
  3. Beat Egg: In a small bowl, lightly beat 1 small egg. This will serve as the primary binding agent for your fritters.
  4. Combine Batter: Pour the beaten egg into the large bowl containing the grated carrots, garlic, and coriander. Give it a preliminary stir. Next, add the whisked dry ingredients over this mixture. Using a spatula or large spoon, gently fold everything together until just combined and no dry flour pockets remain. Avoid overmixing to keep the fritters tender. The batter will be thick.
  5. Rest Batter: Cover the bowl with the fritter batter and let it rest at room temperature for about 15 minutes. This brief rest allows the flour to fully hydrate and the flavors to meld, making the batter slightly firmer and easier to handle.
  6. Prepare Dip: While the fritter batter is resting, combine ½ cup hummus, ½ cup plain yogurt, and 1 tablespoon lemon juice in a small bowl. Stir thoroughly until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate to chill.
  7. Heat Oil: Place a large non-stick skillet over medium heat. Add enough olive oil (about 1-2 tablespoons) to generously coat the bottom. Let the oil heat for a couple of minutes until it shimmers slightly. Test the heat by dropping a tiny bit of batter; it should sizzle gently.
  8. Cook Fritters First Side: Using a tablespoon, drop spoonfuls of batter into the hot oil, forming fritters about 2-3 inches in diameter. Do not overcrowd the pan; cook in batches. Use the back of your spoon or spatula to gently flatten each mound. Cook for about 4 minutes until edges are set and the bottom is golden brown.
  9. Cook Fritters Second Side: Carefully flip each fritter with a spatula and cook for another 4 minutes until golden brown and cooked through.
  10. Drain Fritters: Transfer cooked fritters to a wire rack lined with paper towels to drain excess oil, keeping them crispy.
  11. Repeat and Serve: Add more olive oil between batches if needed and continue cooking remaining batter. Arrange warm fritters on a serving platter and serve alongside the chilled hummus-yogurt dip. Enjoy as a light lunch, appetizer, or side dish.

Notes

  • For gluten-free option, substitute all-purpose flour with chickpea flour or gluten-free flour blend.
  • If you prefer vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan yogurt.
  • Add chopped fresh herbs such as parsley or mint for additional freshness.
  • Make sure the oil is hot enough before frying to avoid greasy fritters.
  • The batter can be made a few hours ahead and refrigerated; bring to room temperature before frying.
  • Serve with additional lemon wedges for extra zing.

Find it online: https://freshfromkitchen.com/healthy-carrot-fritters-recipe/