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News & Updates
Jun 24

Carrot Fritters

If you're feeling adventurous add more vegies, spices and/or protein, it's up to you. This will be on weekly rotation as your go-to lunchbox recipe or for a dinner you can whip up in minutes!


3 large carrots, peeled, grated

1 large potato, peeled, grated

1 cup plain flour

1/2 cup milk

1 egg

1/3 fresh coriander leaves, chopped

olive oil

1/2 cup Greek yoghurt

Cooking Method

Step 1. Using your hands, squeeze excess moisture from grated carrot and potato. Place carrot and potato in a bowl and stir to combine.

Step 2. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and egg in a jug until combined. Pour over flour. Stir until smooth. Add carrot mixture and coriander. Stir again until well-combined.

Step 3. Pour enough olive oil into a large, non-stick frying pan to cover the base. Heat over medium heat until hot.

Step 4. Using 1/4 cup of mixture per fritter, cook fritters in batches for 3-4 minutes on each side or until golden and cooked through. Remove to a wire rack over a baking try lined with paper towels to drain.

Step 5. Meanwhile, put yoghurt in a small bowl (you can add chutney if you have some). Place fritters on plate.

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