These curried carrot fritters are a recipe I’ll be making again and again! I see a lot of bloggers saying that they make recipe X every week. I feel like they must have time-turner devices like Hermione from Harry Potter to have so many recipes in their weekly rotation, but maybe I’m just jealous because sometimes it takes me a whole weekend of cooking to prepare just one new recipe for the site ;).
So no, we don’t and won’t eat these curried carrot fritters on a weekly basis, but we DID make them three times during a specific one-week period, even though I was already done with the recipe. And that is a glowing endorsement!
I don’t necessarily specialize in super low-key recipes but I’m really happy with these curried carrot fritters without adding anything beyond the 4 base ingredients. They’re really nutritious and taste great! You can almost prep the whole thing while the skillet heats up, if you’re a fast shredder. And then they only take a few more minutes to cook.
Originally this recipe came from Purple Carrot, which we received for free for a week from a friend. It was supposed to be served with a mango and avocado salad, which sounded awesome, but the mango was rotten and the avocado was completely unripe :(.
On average, I’ll skip the packaging and shipping and serve these with a salad of seasonal veggies. Pictured here they were eaten with some tomato chutney, and fresh cantaloupe from the CSA. (Haters back off – I love cantaloupe and I’m proud).
I tested these curried carrot fritters with both the box grater and a smaller grater and I liked them a whole lot more with the larger pieces from the box grater! When the carrots were more finely shredded, it was difficult to taste them in the finished product, which is important when the other ingredient is chickpea flour.
These curried carrot fritters would make a great base for other flavors to experiment with. You could go in a Thai direction with red curry paste instead of the curry powder, add some herbs or scallions, or grate in some onion. I bet they’d even work well with sweet potato. Let me know in the comments how it goes, and enjoy!
Curried Carrot Fritters
Made with only 4 ingredients (plus salt), these curried carrot fritters are naturally vegan, gluten-free, grain-free, and high in protein! Ready for your experimentation.
- 8 oz carrot coarsely grated (box grater recommended)
- 3/4 cup chickpea flour
- 1 and 1/2 tsp curry powder (or use 1 tsp garam masala + 1/4 tsp turmeric)
- 1/2 tsp salt
- ground black pepper (optional, to taste)
- 3 tbsp cold water
- 1 tbsp neutral oil
Start by putting the grated carrot in a mixing bowl and letting it sit for 5 minutes. Add the chickpea flour, curry powder, salt, and pepper, and stir to combine. Stir in cold water one tablespoon at a time until the batter comes together.
Heat a large nonstick skillet over medium heat and add about 1 tbsp of oil to coat the pan. Scoop 1/3 of the batter at a time to make each fritter. Add as many scoops of batter to the pan as will fit in it without crowding, and use your measuring cup or a spatula to gently flatten them.
Cook for about 3-4 minutes per side, or until browned and crisp on the bottom. Flip over and repeat for another 3-4 minutes. Repeat with remaining batter if needed. Serve hot, with accompaniments and condiments of choice (see notes).
Tamarind chutney is the perfect pairing for these curried carrot fritters. Anytime I get takeout or delivery from an Indian restaurant I order extra tamarind chutney and save it for using at home. It can also sometimes be found in the international section of grocery stores, or of course, you can make it yourself.
However, in a pinch, I find that ketchup is actually a really great substitute for chutney with Indian-inspired flavors. It is similarly sweet and tangy and obviously much more likely to already be in your fridge.
Recipe adapted from Purple Carrot.
Try my other recipes inspired by Indian curry!