Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

Rate or Review

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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial