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Curried Carrot Fritters

Servings: 4

Fritters make a perfect, light dinner on a warm summer evening. Here, sweet carrots are balanced with spicy curry and a refreshing parsley-onion salad on the side.


  • 1-1/2 lb. grated carrots (about 5 cups)
  • Kosher salt
  • 6 large eggs
  • 1 cup chickpea flour
  • 2 medium cloves garlic, minced
  • 1-1/2 Tbs. curry powder
  • Freshly ground black pepper
  • 3 Tbs. unsalted butter; more as needed
  • 3 Tbs. vegetable oil; more as needed
  • 3/4 cup packed fresh flat-leaf parsley leaves
  • 1/2 small red onion, thinly sliced
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup plain whole-milk yogurt
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 305
  • Sodium (mg): 750
  • Carbohydrates (g): 35
  • Fiber (g): 9
  • Sugar (g): 13
  • Protein (g): 18


  • Toss the carrots with 3/4 tsp. salt, and let drain in a fine-mesh sieve for 15 minutes; press to squeeze out any excess water.
  • In a large bowl, whisk the eggs. Add the drained carrots, flour, garlic, curry powder, 3/4 tsp. salt, and a few grinds of pepper.
  • Heat 1 Tbs. butter and 1 Tbs. vegetable oil in a large skillet over medium-low heat until the butter melts. Using a one-third cup measure, scoop four cupfuls of the batter into the skillet, and flatten each with a spatula to about 1/2-inch thickness. Cook, rotating the skillet occasionally, until the fritters are golden on the bottom, 4 to 5 minutes.
  • Flip and cook until golden, about 3 minutes more. Transfer the fritters to a plate lined with paper towels. Wipe out the skillet. Repeat to make two more batches, using 1 Tbs. butter and 1 Tbs. vegetable oil for each batch.
  • In a medium bowl, toss the parsley and onion with 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. In a small bowl, stir the remaining 1 Tbs. lemon juice into the yogurt. Divide the parsley salad among 4 plates, top with 3 fritters, and serve dolloped with the yogurt.


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Reviews (1 review)

  • Jambo | 05/21/2020

    Delicious and quite easy to make, grating the carrots in a food processor. Our stove is a little under-powered, so I cooked at medium-high, as opposed to the recommended medium-low. The fritters came out nicely browned, with a slight sweetness from the carrots and a nice spice from the curry. The acidity of the salad balances the fritters wonderfully. I'll do this one again!

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