Spiced Carrot Fritters


Zucchini fritters are a favorite in our house as you’ve no doubt noticed on the blog from the number of posts.   With an over abundance of carrots in the fridge I thought it might be time to experiment a little and get to play with the new mandolin that I picked up at Daiso for $2.40.  As a first attempt I’m very happy with the end result.  The mandolin meant that the carrot was sliced thin enough to cook through in the pan and the spice gave it an interesting edge.  Still room for improvement I think but even in this guise I’d be happy to make them again.

Spiced Carrot Fritters

  • 3 carrots, very finely sliced (approx 2 cups)
  • 1 cup besan (chickpea flour)
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 1/4 cup chopped parsley
  • 2 tbl sp chopped onion chives
  • salt and pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tbl sp water if needed

Combine all ingredients in a bowl. Heat your fry pan over a high heat, adjusting lower when you cook your fritters to ensure they cook through whilst still browning. This will depend a lot on your stove and pan. Drizzle a small amount of vegetable or peanut oil in the pan and then spoon the mixture in to make the fritters about the diameter of a tennis ball. Press the mixture down and cook until golden brown on each side.


Delicious on their own and best fresh from the pan but equally tasty served with natural yoghurt and sweet chilli sauce or my new favorite, sriracha chilli sauce.

Shared With Love,


2 Comments Add yours

  1. I think I cou make a meal of these! Yum.


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