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!
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.