Carrot and potato fritters are a delicious option for breakfast, brunch or as an easy dinner.
Try these delicious fritters made with grated potatoes, carrots, eggs, flour, cumin, garlic, spring onions and optional coriander.
They are quick and easy to make.
What to serve with carrot and potato fritters?
Enjoy them on their own with a dollop of sour cream, minted yogurt, tzatziki or raita.
You can also serve them alongside a leafy green salad, coleslaw or cucumber salad.
How to make these fritters vegan?
These fritters can easily be made egg-free for those who are vegan or have egg allergies.
Make them vegan by substituting the eggs with either:
- 1 cup cooked red lentils
- 1 x 400 g can of creamed corn
- 1 cup chickpea (besan) flour combined with 1 cup of water or non-dairy milk (if using chickpea flour, omit egg and flour)
Can you reheat carrot and potato fritters?
Carrot and potato fritters are best when served freshly made.
If you don’t plan to serve the fritters immediately, place them on a baking tray in the oven at 125oC to keep them warm.
You can store them in the fridge for 3-5 days or freeze them. Defrost them before reheating.
How do you reheat fritters?
Reheat the fritters in a frying pan on medium-high heat with some oil. Reheat both sides until warmed through.
Carrot and Potato Fritters [Vegan Option]
Ingredients
- 4 eggs , lightly whisked (see vegan options below)
- 4 tablespoons plain flour
- 1 teaspoon cumin powder or seeds
- 1 garlic clove , crushed
- 2 tablespoons fresh coriander , finely chopped
- 3 spring onions , halved and thinly sliced
- pinch salt and pepper
- 1-2 medium potatoes (300 g) , coarsely grated
- 3 carrots , coarsely grated
- 2 tablespoons olive oil , for cooking
Instructions
- Lightly whisk eggs.
- Combine eggs with flour, cumin, garlic, coriander, spring onion, and season with a pinch of salt and pepper.
- Grate the potatoes and carrots, squeezing out any excess water.
- Then add grated potatoes and carrots to egg mixture and combine well.
- Heat a small amount of the oil in a large frying pan over medium heat.
- Place large spoonfuls of the mixture into the pan.
- Gently fry for 2-3 minutes on each side until golden and cooked.
- Transfer to a plate and keep warm while you cook the remaining fritters.
- Serve with a cucumber and mint yogurt dip (like tzatziki or raita) and a fresh salad.
Notes
- 1 cup cooked red lentils
- 1 can creamed corn
- 1 cup chickpea (Besan) flour combined with 1 cup of water or non-dairy milk (if using chickpea flour, omit egg and flour)
Did you try this recipe?
I’d appreciate you sharing if you enjoyed this recipe or maybe telling us what you served it with. Share in the comments below or tag @tansy_joyfuleating on Instagram.
If you are looking for other veggie fritter recipes, you may like to try ‘hash browns’ made with parsnip and potato. Or if you’re looking for salad or salsa recipes to go with your fritters, you may like to try:
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