It was half term last week, I served these carrot and coriander fritters up for lunch and they were gone in an instant – I always know I’m onto a good thing when silence falls and no one is pushing things around their plate or hiding them under a salad leaf!
I caught Mr TS popping a cold fritter in between two slices of bread when he came in from work which proves my ‘these are good for picnics’ point! Although I’d probably eat them with a crunchy bean salad and some red pepper sauce myself!
Isn’t that colour just amazing?! I love the sweet crispness of the carrot combined with the gentle aromatic warmth of ground coriander – it’s wonderful in a soup and fabulous in a fritter!
The sun just makes everything better doesn’t it? We headed out for a winter sail yesterday and, even though it was still very chilly, it was wonderful to feel the sun on my face and breathe in some soul filling sea air – I reckon my carrot fritters might be joining us for a jaunt soon!
How To Make Carrot Fritters
Carrot fritters are super simple to make. All you need is a thick, creamy batter to coat your vegetables and you’re good to go. This vegan batter recipe is very adaptable and I use it to coat all manner of things.
Step 1: Mix your flours and spices together in a mixing bowl.
Step 2: Add the water gradually, stirring between each addition. You are looking for a batter with the consistency of double cream. It should happily coat the back of your spoon.
Step 3: Let the batter stand for half an hour or so. This is important as it allows the flours to swell and the flavours to develop.
Step 4: Stir in the prepared carrots and onion until everything is coated with batter.
Step5: Fry spoonfuls of the carrot mixture in a little oil in a non stick frying pan. Press them flat with the back of a spoon and draw any loose bits in. They take about 3 minutes on each side.
Variations and Alternatives
This vegan fritter batter is great for lots of grated veg and it makes fabulous onion bhajis! You could try:
- Parsnips and chopped leeks
- Beetroot and red onion
- Celeriac and spring onions
- Potatoes and onions
I kept my batter flavourings simple with just a little coriander, paprika and salt. You can shake it up a bit by adding different herbs and spices for your own bespoke fritter recipe! Try:
- Adding your favourite curry powder or pepping it up with cayenne for a chilli kick
- Making them herby with freshly chopped parsley, dill, rosemary or thyme
- Stir in some seeds for a bit of crunch. Sunflower or pumpkin work well.
More Vegan Picnic Food
If my carrot fritters have put you in the mood for a picnic you might also like:
- Mushroom and Sweet Potato Picnic Pies
- Homemade Hummus
- Vegan Egg Mayo Salad Sandwiches
- Lentil Loaf (it’s delicious hot or cold!)
- Easy Vegan Sausage Rolls
And, if you’re looking for more carrot recipes, check out my Hummus and Carrot Tart!
- 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 thick 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.