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Carrot and Coriander Fritters

Carrot Fritters

A simple recipe for carrot and coriander fritters. They are delicious hot or cold and make an excellent addition to packed lunches or picnic hampers. 
Servings 12
Author Chris @thinlyspread


  • 40 g gram flour - also known as Besan or Chickpea flour
  • 2 tbsp self raising flour
  • 1 tsp ground coriander
  • 1 tsp paprika
  • pinch of salt
  • 300 g carrots, grated
  • 1/2 small red onion, peeled, halved and thinly sliced
  • sunflower oil for frying


  • Mix together the flours, spices and salt in a medium bowl.
  • Add about 5 tablespoonfuls of water and whisk together. You are looking for a batter with the texture of double cream. If it's too think add a little more water. 
  • Leave to stand for 30 minutes.
  • Thoroughly stir in the grated carrot and sliced onion until all is covered in a coating of batter.
  • Heat a little sunflower oil in a non stick frying pan.
  • Take spoonfuls of carrot mixture and push them into the pan, shape them into fritters with the back of the spoon and fry for about 3 minutes on each side until browning and crispy. Fry three of four at a time, depending on the size of your pan.
  • Keep them warm in a low oven while you fry the remaining fritters.