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Curried Carrot Fritters

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Hey there! We have a great recipe for you this week. We LOVE curry, chili powder and turmeric around here so if you do as well then you are in luck. I wanted to make a veggie something that was quick, delicious and healthy using simple ingredients that I tend to have on hand. So what came to mind immediately? Carrots, of course. I usually buy the huge 5 pound bag and start to run out of things to do with them by the time they are getting soft. We were at this point and I was feeling like having a savory pancake-y type of thing. The baby fell asleep, I rolled up my sleeves and it worked out!

Side note-there is turmeric in this recipe and typically in almost all savory things we make-in case you haven’t heard, curcumin, a component of turmeric, has been studied for some time as it had shown potential to be therapeutic for many inflammatory health conditions. I am so happy to see it is being further studied and is now widely recognized as having health benefits, I was just reading this report on it.

We are always looking for ways to get the little miss to eat more vegetables and this was one way that actually worked. She didn’t even notice the onions! I made her a sandwich with these fritters using hummus as a spread, adding cucumbers, grassfed organic cheese and certified humane, nitrate and preservative-free lunchmeat. My husband tried it and was a fan as well. I ate them warm and topped with eggs, then even a few times plain (and cold) as a quick snack.

If you have a food processor this will be a breeze to prep, if not take into account that it will be a few more minutes prep time to shred the veggies 😉 A food processor can save a lot of time all around and it is very versatile with the accessory kit. I find it easy and efficient to use. I recommend finding a decent one that is within your price range, I have an older model very similar to this and I love it!

We used this potato starch and coconut oil. We tend to try and buy Bob’s Red Mill products as much as possible since it is local to us! We usually get our spices in bulk at Natural Grocers or Winco. I just discovered that Winco also has a LOT of healthy foods at much lower prices than we were used to paying-hooray for saving money!

These were delicious plain-warm or cold-topped with butter, guacamole or hummus and as “bread” for a sandwich. Let us know how you used them!

Print Recipe
Curried Carrot Fritters BigOven - Save recipe or add to grocery list Yum
A delightful savory carrot and onion pancake that works well as a bun for sandwiches or burgers as well!
Curried Carrot Fritters
Prep Time 5 minutes
Cook Time 30 minutes
Servings
15 3" rounds
Ingredients
  • 2 1/2 cup shredded carrot
  • 1 1/2 cup shredded onion
  • 5 medium eggs
  • 3 tbsp potato flour/starch (other starches such as tapioca, arrowroot or corn would work fine)
  • 3 tbsp coconut flour
  • 2-3 tbsp coconut oil for frying
  • 1 tbsp lemon juice
  • 1/2 tbsp granulated garlic (or garlic powder)
  • 1/2 tbsp mild chili powder
  • 1/2 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Prep Time 5 minutes
Cook Time 30 minutes
Servings
15 3" rounds
Ingredients
  • 2 1/2 cup shredded carrot
  • 1 1/2 cup shredded onion
  • 5 medium eggs
  • 3 tbsp potato flour/starch (other starches such as tapioca, arrowroot or corn would work fine)
  • 3 tbsp coconut flour
  • 2-3 tbsp coconut oil for frying
  • 1 tbsp lemon juice
  • 1/2 tbsp granulated garlic (or garlic powder)
  • 1/2 tbsp mild chili powder
  • 1/2 tbsp curry powder
  • 1/2 tbsp turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Curried Carrot Fritters
Instructions
  1. Crack eggs into a medium sized mixing bowl & whisk with lemon juice, coconut flour, starch and spices
  2. Grate or use a food processor to shred your carrot and onion
  3. Add to egg mixture and combine well
  4. Let sit for 10 minutes if possible to thicken, if not just stir well before grabbing batter each time
  5. Heat a 10" skillet on medium low with 1/2 tbsp coconut oil
  6. Fill a 1/4 cup measuring cup halfway and use this to drop mixture into hot pan
  7. Flatten into a nice round patty, cover with a lid for 2-4 minutes, until edges are cooked and the underside is browned (lift a corner to check if you aren't sure)
  8. Flip and cook an additional 2-4 minutes, covered
  9. Remove from heat
  10. Add more oil as needed and repeat process
  11. Serve like a savory pancake topped with steamed or sauteed veggies and avocado, hummus, sour cream etc. Also works well as a bun to a burger or bread for your meat/veggie sandwich
Recipe Notes

Cook time is referring to how long it takes for the entire batch, assuming it takes 4 minutes per side and you cook 4 at a time. Each set of 4 takes about 4-8 min, the batter can be stored in an airtight container in the fridge for a few days. Use your judgement, depending on how hot your stove gets you may need a little more or less time. Be sure to cover when cooking so that the veggies are cooked well enough.