These carrot fritters come together with a few simple ingredients and are perfect to serve up for a quick lunch! They’re great served on their own or with your favorite dip!
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I promise it doesn’t get easy than these carrot fritters! They are a great way to incorporate some veggies into a meal and are the perfect soft texture for babies and toddlers. If your little one isn’t a fan of carrots, try giving these savory fritters a shot!
WHAT YOU’LL NEED
Here is what you’ll need to make these carrot fritters:
- Carrots: The main star ingredient for these fritters. I like to use baby carrots that are pre-peeled to save time with peeling!
- Egg: Used as a binder to help hold these fritters together.
- Cheese: To give the fritters some added flavor.
- Flour: Used to help the fritters maintain their shape and hold together.
- Spices: Onion powder and garlic powder are used to add flavor and enhance the natural sweetness of the carrots
- Oil/Butter: To cook the fritters.
PROCESS
- Use the smallest size hole of a box grater to finely grate the carrots. Grating the carrots finely ensures that they cook through fully in a short amount of time.
- Add the cheese, egg, flour, and spices to the bowl with the grated carrots. Mix well until combined.
- Heat 1 tablespoon of butter on a frying pan on medium-low heat.
- Scoop out tablespoon-sized portions of the carrot mixture onto the pan and press down to shape the portions into small fritters.
- Cook the fritters until golden, about 2 – 3 minutes per side. Transfer them to a paper towel-lined plate to cool. They may seem flimsy at first but will firm up slightly as they cool.
STORAGE INSTRUCTIONS
Once cooled, store the carrot fritters in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.
SUBSTITUTIONS
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. You may also use a liquid egg replacer like the brand Just Egg.
- Flour: I used all-purpose flour for these fritters, but any type of flour may be used.
- Cheese: The cheese may be replaced with dairy-free shredded cheese.
FREQUENTLY ASKED QUESTIONS
I recommend using the smallest size hole of your box grater to grate the carrots. This ensures that the carrots cook fully and results in smoother-texted fritters.
For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. Then use it in place of the egg in the mixture.
These fritters are soft-textured and perfect for babies and toddlers. They may seem flimsy at first but will firm up slightly as they cool. Be sure to make the fritters small (tablespoon-sized) so that they will be easier to flip in the pan.
Yes! You can start with pre-peeled baby carrots and use a food processor to grate them, just make sure not to puree them.
RECIPE NOTES
- Make sure to use the smallest size hole of a box grater to finely grate the carrots for a smoother-textured fritter.
- I loved to use 4-cheese Mexican blend cheese for these fritters, but any grated cheese will work well here. Mozzarella cheese is a great low-sodium cheese option for babies and dairy-free shreds work as well.
Here are some other fritter recipes that you may like!
Carrot Fritters
Ingredients
- 1 cup packed finely grated carrots
- ½ cup shredded cheese
- 1 egg
- 2 tbsp flour
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt optional
- Unsalted butter/oil for cooking
Instructions
- Use the smallest size hole of a box grater to finely grate the carrots. Grating the carrots finely ensures that they cook through fully in a short amount of time.
- Add the cheese, egg, flour, and spices to the bowl with the grated carrots. Mix well until combined.
- Heat 1 tablespoon of butter on a frying pan on medium-low heat.
- Scoop out tablespoon-sized portions of the carrot mixture onto the pan and press down to shape the portions into small fritters.
- Cook the fritters until golden, about 2 – 3 minutes per side. Transfer them to a paper towel-lined plate to cool. They may seem flimsy at first but will firm up slightly as they cool.
Notes
- Make sure to use the smallest size hole of a box grater to finely grate the carrots for a smoother-textured fritter.
- I loved to use 4-cheese Mexican blend cheese for these fritters, but any grated cheese will work well here. Mozzarella cheese is a great low-sodium cheese option for babies and dairy-free shreds work as well.
Nutrition
