I love making these little carrot fritters – every family member loves them which makes life much easier all round! They’re suitable for vegans and delicious hot or cold, which makes them perfect for everything from a quick lunch at home to packed lunches and picnics. 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!
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 a winning flavour combination as proven by the popularity in my house and beyond of carrot and coriander soup!
We packed these carrot fritters for a day on the boat because they’re one of those rare picnic foods that stay delicious even when completely cold. They don’t crumble, they travel well, and they disappear fast whenever we unpack lunch outdoors.
Why These Vegan Carrot Fritters Work So Well
These versatile little bites are a great addition to your culinary repertoire. They are:
- Crisp and golden on the outside and tender and flavourful in the middle which is always a hit with my lot.
- Delicious hot from the pan and just as good cold the next day.
- Perfect for lunchboxes and picnics – anything that travels well is a winner in my book.
- A great way to use up those carrots which are always lurking at the back of the fridge.
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.
Step 5: 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.
Serving and Storing Carrot Fritters
We usually eat these fresh from the pan with a green salad for a light lunch or supper. If there are any left, they keep well in the fridge and are delicious cold, making them ideal for lunchboxes, packed lunches and picnics. They keep well in a sealed container for up to three days.
What to Pack with Carrot Fritters
If my carrot fritters have put you in the mood for a picnic you could also pack:
- A crunchy bean salad for extra protein
- Homemade hummus for dipping
- Fresh strawberries or fruit and nut bars for dessert
- Potato salad with red pepper sauce (my personal favourite combination)
Carrot Fritters
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This post was updated in 2026 with improved instructions and serving ideas.
They look gorgeous, so beautiful on the plate and we eat with our eyes first! Love carrot and coriander together!
The sunshine bathing them in that beautiful spring light helped too 🙂 Carrot and coriander is a winning combination, so comforting!
These look so crunchy. YUM! I have never used chickpea powder. Will have to try it. Love that these are vegan.
So do I Brandi 🙂
I loved your carrot coriander fritters on my insta feed !! Would love to have them with a steaming hot cup of Ginger Tea..
Ooh, yes! Good idea! That would go very well together!
Ooh I do love a good fritter! This looks like a really easy recipe, and easy to adapt with other herbs and spices too!
Definitely and to switch in other veg too – they work really well with parsnips and beetroot 🙂
This is perfect timing, Chris, as I have a surfeit of carrots in my fridge! Your carrot and coriander fritters look absolutely delicious – love the idea of using them in a sandwich too. I really did enjoy the sunny days last week. Looks like it was absolutely gorgeous in your corner of England!
The weather had its moments, it was teasing with hints of spring and then coming over all gloomy! My husband will put anything between two slices of bread – he is rumoured to have eaten a mustard and custard sandwich as a student but I’m not sure I believe it!
Does it matter if I use store-bought grated carrots (because they are harder)?
Hi Sally, good question! I haven’t tried them with ready grated carrots but I suspect they would work just fine. Maybe use less carrots so there is more battter to bind them. Hope that helps. X
These look so tasty, I love the idea!
Thanks Erren 🙂
Your fritters look and sound delicious — I love to use cardamom in various recipes, and I know the floral scent would be perfect with the carrot! Gorgeous sunset shot, too! Jealous!
Really love coriander and carrot together, these fritters look great!
Love the sound of putting these between two slices of bread. I have that with a beer please while I’m relaxing on the deck x
Will you now? Or, you could come and help in the galley!
Wow…I just love them. Looks so delicious. Thanks for sharing Chris 🙂
These look delicious and simple to make – ideal for me! Always looking to eat more carrots and never succeed. So will have to try these
Can you bake these instead of frying?
Yes! Bake them on a lightly greased baking sheet at 180C/350F for about 20 minutes, turning them over after 10 minutes, until crisp and browning.
Thank you. I’m going to make them this weekend.
I don’t have chickpea or self rising flours. Regular only. Can I sub these two flours. Do I need to add anything. I have lots of carrots
Hi Angela – yes, you can, no problem.
Loved these so much I made another batch as soon as the first were eaten! Added some fennel seeds and chopped up red chilli. I grated my carrots using the fine attachment on my food processor to save time. Look forward to making them with different veggies. Thank you.