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!
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
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ to ½ teaspoon chili flakes
Categories
Appetizer
Entree
Lunch
Main Course
Snack
Cuisine
vegan
Steps
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.
Nutitrion
Serving Size: 1 fritter
Calories: 86 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 1 g
Saturated Fat: 0.1 g
Sodium: 275 mg
Sugar: 4 g
Reviews
Signe K. on 2025-12-15 (3 stars): I made these using almond flour instead of chickpea flour. Not a good outcome. It did not make a "batter" and I had to really press them into shape. I also used garam masala as a substitute for curry powder, with a pinch of turmeric and cumin. If I made these again I would use less onion (I used half of a large onion and it was too onion-y). They smelled good but the taste was just meh.
Stefanos Stefanos on 2025-12-07 (5 stars): Wow, thank you Mel!
This can make great small patties for Buddha balls,
or even greater Falafels for salads. Precious recipe!
Olga on 2024-09-17 (5 stars): 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.
Karen Taylor on 2022-04-19 (5 stars): Absolutely delicious! Packed with lovely flavors. Love they are so healthy too.
Emma on 2022-04-19 (2 stars): 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 on 2021-04-22 (5 stars): 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.
Julie on 2020-06-30 (5 stars): 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!
Ekta Sareen on 2020-06-26 (5 stars): 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 on 2020-06-13 (5 stars): 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 on 2020-05-02 (5 stars): Love this recipe. I was not looking for anything vegan in particular, but a healthy recipe that also used carrot greens. Delicious!
Fi on 2020-04-19 (5 stars): 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
