Carrot Fritters

Cooked carrots hold no appeal for me, so when I heard about this recipe, it made quite an impact since heating a carrot in any way,  shape or form results in a curled lip of disgust on this face.  Attraction number one was my curiousity about the fritter itself having never eaten one much less made one.  The second attraction was that I had found five unharvested carrots when cleaning out the garden last year and thought I should honor them with a new culinary venture. So fritters it was!

Fritter ingredients.jpg

Carrot Fritters

Adapted from a recipe by Jennifer of Delicieux


  • 4 c shredded carrots (about 4 medium sized)
  • 1/4 c panko
  • 1/4 c flour
  • 3 green onions, chopped
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 T vegetable oil

Stir together the grated carrots, chopped green onions and garlic, cumin and salt together in a large bowl.  Add the beaten egg, flour and Panko to the bowl and mix to combine thoroughly.  Add the vegetable oil to a large frying pan and turn to high.  Form patties with your hands until they are the size of your palm and place in pan.  Flatten with your spatula to about 1/2" thickness.  Cook for 2 minutes on each side until golden brown.  Transfer to a paper lined tray and put in a low temp oven to keep warm while you cook the next batch.  Yields approximately 6 patties.

My alterations to this recipe included the addition of cumin as well as replacing half of the flour with Panko which not only added texture but aided in the browning.