Carrot Fritters

5 from 4 votes

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!

Prep Time8

Cook Time5

Total Time13

Course: lunch

Cuisine: American

Servings: mini fritters

Author: Lily Payen

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

US Customary - Metric

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