Crispy Carrot Fritters

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15 minutes
20 minutes
Crispy Carrot Fritters

Do you need to use up some extra carrots from Thanksgiving? This recipe is a great way to transform carrots into a crispy, crunchy snack. The serrano pepper, lime, and cilantro perfectly compliment the dish. 


3 medium carrots, peeled and shredded 

1/2 of a small onion, very thinly sliced 

1 to 2 serrano chiles, seeded and minced 

3 tablespoons of chopped, fresh cilantro leaves 

2 large eggs, lightly beaten 

1 cup of chickpea flour 

1/2 teaspoon of baking powder 

Kosher salt

Peanut or vegetable oil, for frying 

Lime wedges for serving 


1. Preheat the oven to 200. Set a paper towel lined baking sheet or an oven-safe plate in the oven. In a large bowl, combine the carrots, onions, chiles, and cilantro. Add the eggs and stir to combine. 

2. In a small bowl, whisk together the chickpea flour, baking powder, and 1 1/2 teaspoons of salt. Add the flour mixture to the carrot mixture and stir to combine. 

3. In a nonstick skillet, heat about 1/4 inch of oil over medium-high heat. When the oil is hot, drop 2 tablespoon scoops of the batter evenly in the pan and then flatten them slightly. Cook until golden brown and cooked through, flipping halfway through, 3 to 4 minutes total. 

4. Using a slotted spoon, transfer the fritters to the prepared baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve hot with a sprinkle of salt, a wedge of lime, and some cilantro. 


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