Got carrots and potatoes at home? Got 10-minutes? Then let's quickly make some Carrot Potato Fritters! This is an easy vegetarian snack and also a quick breakfast recipe that you'll be able to make in just 10-minutes. I have named this Vegan Carrot and Potato Fritters because this recipe uses all vegan or plant-based ingredients - Carrot, Potatoes, Chickpea flour, red pepper flakes, pepper, salt, garlic, red onion, cilantro, and some ginger.
Now, that you've seen the ingredients, would you be interested in making these crispy, crunchy and snacky potato carrot fritters? I hope I have you on board with me! You can directly jump to the recipe if you want.
Also try these Vegan recipes
- Spicy Chipotle Chickpea Tacos (Vegan, Gluten Free)
- Butternut Squash Soup with Coconut Milk (Vegan)
- Crispy Tofu Fajita Tacos {VEGAN}
- Vegan Stuffed Zucchini Boats
Vegan Carrot and Potato Fritters
Many a time when we have unexpected guests at home or we are feeling unreasonably hungry at odd hours of the day this carrot and potato fritters recipe is my go-to choice. It's really easy and the best part is that you don't need a truckload of ingredients for this recipe.
Spices like ginger, garlic, pepper, salt, chili flakes, and cilantro are always available at home. All we need is one carrot, one small red onion, and 3 medium-sized potatoes.
Another thing that I love about these Carrots and Potato fritters is that they get prepared in just 10-minutes. So much easier than baking a cookie or making these snacky Hash Brown Cups.
Oh! I almost forgot about this. Easter is coming up. So if you need a quick Easter Snack recipe or Easy Easter Classroom Treats then this is it! Just shape them in the form of an Egg. And they would be ready to impress people on Easter Sunday with their incredible taste!
Now let's learn How to Make these Crispy Vegan Carrot and Potato Fritters
- First, we will prepare the batter. For this, we will mix grated carrot, grated potatoes, finely chopped red onion, chopped cilantro, and all the spices. We won't add water to our mix. We will work with the moisture of the potatoes and carrots.
- Second, we will add chickpea flour and that will help us absorb the moisture. It will make our fritters crisp and give them a nice shape.
- Lastly, we will shallow fry our fritters until they have a golden-brown crust on both sides. Keep the flame on medium. (I know, it requires a little patience at this point
Variations
I always keep scope for variations in my recipes. So, in my understanding If I have to make any variations for this recipe I would:
- Add some lime juice. I didn't add lime juice because not all lemons are vegan.
- You can add Vegan cheese if you want. The cheese will make your fritters more cheesy.
- I also think that if you coat panko breadcrumbs over the fritters then it would make them even crispier.
Let's see the Vegan Carrot and Potato Fritters Printable Recipe below.
Vegan Carrot and Potato fritters
INGREDIENTS
- 3 Medium Sized Potatoes washed, peeled and grated
- 1 Large Carrot washed, peeled and grated
- 4 pieces Serrano Peppers Finely Chopped
(optional)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Ground Black Pepper
- handful Cilantro or Coriander washed and finely chopped
- 2 Tablespoon Olive Oil for frying
- As Per Taste Salt
- 1 Medium Sized Red Onions Finely Chopped
- 3 Cloves Garlic minced
- ½ inch Ginger minced
- ½ Cup Chickpea flour or 4 tablespoons(50gm)
INSTRUCTIONS
- Mix grated potatoes, grated carrots, minced ginger, minced garlic, finely chopped Serrano, Red pepper flakes, Ground Black pepper, Lemon juice, Chopped cilantro, and some salt using a spatula in a large mixing water.
- Add Chickpea flour and mix well until all the moisture released has been absorbed. Cover with plastic wrap and refrigerate for about 30 min
- Take a non-stick skillet and grease it with some Olive Oil. Put it on medium high heat. Make small balls with your hands and fry them. Do not fry all at once. Fry the fritters in batches for even browning and crispiness.
- Use your spoon or a wooden spatula to press the center of the fritters. It will spread out and expand in width. Do it as soon as you place them in the pan. If you want a thick fritter then you'll have to fry for a longer time. Toss it over and fry the other side. Fry it until you see golden-brown crust on both sides. Cook for about 2-3 minutes per side. Be careful with hot oil.
- Garnish with fresh cilantro or parsley and serve with vegan Sour cream or tomato ketchup.
Nutrition
Tracy says
Thank you for the recipe. It worked out really well. However, there was so much liquid after grating the onions, potatoes and carrots in my food processor that I definitely needed to squeeze out as much liquid as possible. I put the mixture into a clean tea towel and twisted it as hard as I could until I couldn't get anymore liquid through the tea towel. I also chose to halve the chili as I don't like my fritters too spicy. I enjoyed the fritters fried but I am now testing cooking them in my oven too. I'll let you know how I got on. I was also wondering if they can be frozen and if so, before or after cooking? Thanks