I love making these little carrot fritters – every family member loves them which makes life much easier all round! They are suitable for vegans and are delicious hot or cold so they make fabulous packed lunch or picnic food. The sun came out while I was making this batch and my thoughts turned to Spring, to sailing and to eating outside where everything just tastes amazing!

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Vegan Carrot Fritters with spinach leaves.

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!

Crispy Vegan Carrot and Coriander Fritters.

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.

Carrot and Coriander Fritters.

More Vegan Picnic Food

If my carrot fritters have put you in the mood for a picnic you might also like:

And, if you’re looking for more carrot recipes, check out my Hummus and Carrot Tart!

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Carrot and Coriander Fritters

Carrot Fritters

A simple recipe for carrot fritters. They are delicious hot or cold and make an excellent addition to packed lunches or picnic hampers. 
5 from 7 votes
Print Pin Rate
Course: Lunch, Picnic, Side Dish
Cuisine: English
Diet: Vegan
Keyword: carrot recipes, vegan fritters
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 30kcal


  • 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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4271IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
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