Home Recipes Carrot and Potato Fritters [Vegan Option]

Carrot and Potato Fritters [Vegan Option]

by Tansy Boggon

Carrot and potato fritters are a delicious, satisfying breakfast, brunch or easy dinner option. For a complete meal, they could be served with a poached egg, grilled halloumi or a side salad. They can easily be made egg-free for vegans or those with allergies.

These fritters are quick and easy to make. You can vary the recipe to suit your taste or dietary preferences.

Shall we get cooking?

Ingredients for potato and carrot fritters

What you will need to make these fritters:

  • grated raw carrots
  • grated raw potatoes, liquid squeezed out with your hands
  • eggs
  • plain flour (standard or gluten-free)
  • spring onions
  • cumin seeds (or powder)
  • fresh (or lightly dried) coriander/cilantro – if you don’t like coriander, you can omit it entirely or switch to fresh parsley
  • salt
  • pepper
  • olive oil, for cooking

How to make these fritters

It’s simply a matter of combining all the ingredients and then frying ⅓ cupfuls of the mixture until golden brown on each side.

Don’t worry if your potatoes discolour in the mixture before cooking. This is just oxidation that occurs when the potato is exposed to air. It is still good to eat and will change back to white during cooking.

Three potato and carrot fritters in a non-stick frying pan, beside two potatoes, one carrot and a plate with a stack of fritters.

How to ensure crispy potato and carrot fritters?

1. Squeeze the water out of the potatoes.

Taking handfuls of the potato and squeezing out excess liquid helps to make the fritters crisper.

However, you need to leave a little moisture so the potato and carrot will steam cook on the inside. Therefore, I recommend squeezing the liquid out with your hands rather than through a sieve or tea towel.

2. Ensure oil is hot enough.

You want to cook the fritters in oil that is hot enough that the mixture instantly sizzles when dropped into the frying pan but not so hot that they cook too fast and the centre remains uncooked.

Medium-low heat is the right temperature.

3. Space your fritters.

Leaving enough space between your fritters will not only make them easier to flip but also allow them to get crispy around the edges. They can create steam rather than fry if they are too close together.

4. Ensure you use sufficient oil.

Don’t be afraid of using oil in your cooking. It adds taste and will result in crispy fritters.

You will require at least one tablespoon of olive oil for each batch.

What to serve with carrot and potato fritters?

Enjoy these fritters with a dollop of sour cream, minted yogurt, tzatziki or raita.

For a complete meal, you could serve them alongside:

  • poached egg
  • grilled halloumi
  • side salad such as a leafy green salad, coleslaw or cucumber salad

Try these fritters alongside a summer bean salad.

Overhead photo of potato and carrot fritters on a light green plate with slaw and Greek yogurt dip. Around the plate on a kitchen bench are raw potatoes, carrots, eggs and slaw mix.

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 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)

Are these carrot fritters gluten-free?

The carrot and potato in these fritters are bound together by a mixture of egg and plain flour.

You can use gluten-free or chickpea (Besan) flour for this recipe to make them gluten-free. Easy as that!

Can you reheat these carrot fritters?

Carrot and potato fritters are best served freshly made.

If you don’t plan on serving the fritters immediately, place them on a baking tray in the oven at 125oC to keep them warm until ready to serve.

Alternatively, you can store them in an airtight container in the fridge for up to 5 days or freeze them.

How do you reheat fritters?

Defrost the fritters before reheating.

Reheat the fritters in a frying pan on medium-high heat with some oil. Reheat both sides until warmed through and crispy.

Alternatively, bake them in the oven for 10 minutes at 200oC.

Did you try this recipe?

I’d appreciate you sharing if you enjoyed this recipe or maybe sharing 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:

If you’re looking for salad or salsa recipes to go with fritters, you may like to try:

Tansy Boggon holding Joyful Eating open to Chapter 2: Debunk the Diet Myth

Download the FREE Chapter: Debunk the Diet Myth


Discover the physiological and psychological reasons why diets don’t work, whether for weight loss or a wellness diet that promises ‘optimal health’.

Joyful Eating: How to Break Free of Diets and Make Peace with Your Body

Side on photo of carrot and potato fritters on a light green plate with slaw and Greek yogurt dip. Around the plate on a kitchen bench are raw potatoes, carrots, eggs and slaw mix.
Print Recipe
5 from 1 vote

Carrot and Potato Fritters [Vegan Option]

A crispy and satisfying breakfast, brunch or easy dinner option that could be served with poached egg, grilled halloumi or a side salad for a complete meal. They can easily be made egg-free for vegans or those with allergies.
Makes 12 fritters. Serve ~ 3 fritters per person.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Main Course, lunch
Keyword: vegan, dairy-free, vegetarian
Servings: 4 people
Author: Tansy Boggon

Equipment

  • Box grater
  • Medium mixing bowl
  • Whisk or fork
  • Non-stick frying pan
  • Spatula

Ingredients

  • 4 eggs, lightly whisked (see vegan options below)
  • 4 tablespoons plain flour
  • 3 spring onions, halved and thinly sliced
  • 1 teaspoon cumin powder, or seeds
  • 2 tablespoons fresh coriander, finely chopped
  • pinch salt and pepper
  • 1-2 medium potatoes (300 g), coarsely grated
  • 3 medium carrots (200 g), coarsely grated
  • 4 tablespoons olive oil, for cooking

Instructions

  • Lightly whisk eggs.
  • Combine eggs with flour, cumin, spring onion and coriander. Season with a pinch of salt and pepper.
  • Grate the carrots. Then grate the potatoes, squeezing out any excess liquid.
  • Then add grated potatoes and carrots to egg mixture and combine well.
  • Heat one tablespoon of the oil in a large frying pan over medium-low heat.
    Drop a small amount of the mixture into the pan to ensure it is hot enough. The mixture should instantly sizzle.
  • Once the pan is hot enough, add scoops of the mixture, approximately ⅓ of a cup for each fritter.
    The mixture will tend to fall apart, so scooping it into the measuring cup and dropping it into the pan helps to keep the mixture together.
    Then, lightly press down with the back of a spoon to flatten the fritter and push in the sides to form rounds.
    You will probably cook 3-4 fritters at a time without overcrowding the pan.
  • Gently fry for 3-4 minutes on each side until golden. Use a spatula to lift the edges to check if the fritters are golden and ready to flip.
  • Transfer to a plate or baking tray and keep warm in a 125℃ oven while you cook the remaining fritters. Do not stack the fritters, as this will cause them to soften.

Notes

How to serve carrot and potato fritters?
Enjoy these fritters with a dollop of sour cream, minted yogurt, tzatziki or raita.
For a complete meal, you could also serve them alongside:
  • poached egg
  • grilled halloumi
  • side salad such as a leafy green salad, coleslaw or cucumber salad
 
Can you reheat these carrot fritters?
Carrot and potato fritters are best served freshly made.
If you don’t plan on serving the fritters immediately, place them on a baking tray in the oven at 125oC to keep them warm until ready to serve.
Alternatively, you can store them in an airtight container in the fridge for up to 5 days or freeze them.
 
How do you reheat fritters?
Defrost the fritters before reheating.
Reheat the fritters in a frying pan on medium-high heat with some oil. Reheat both sides until warmed through and crispy.
Alternatively, bake them in the oven for 10 minutes at 200oC.
 
Don’t like coriander (cilantro)?
Omit it or switch with fresh parsley.
 
Make these fritters gluten-free
Substitute the plain flour with gluten-free or chickpea (Besan) flour.
 
Make these fritters vegan?
Substitute the eggs with one of the below:
  • 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)
Stack of Carrot and Potato Fritters on coleslaw veggies with a drizzle of tzatziki.
Original photo of these carrot and potato fritters.
 

You may also like

1 comment

Sharon May 30, 2024 - 11:50 am

5 stars
I love your recipes!! This one will also be a favorite at our house!

Reply

Leave a Comment

Recipe Rating