Crispy Carrot Fritters

March  3, 2021
1 Ratings
Photo by Stephen Kent Johnson
  • Prep time 15 minutes
  • Cook time 20 minutes
  • makes 12 fritters
Author Notes

Reprinted from Gluten Free for Good. Copyright © 2016 by Samantha Seneviratne. Photographs copyright © 2016 by Stephen Kent Johnson. Published by Clarkson Potter, an imprint of Random House. —Samantha Seneviratne

What You'll Need
Watch This Recipe
Crispy Carrot Fritters
  • 3 medium carrots, peeled and shredded (2 cups)
  • 1/2 small onion, very thinly sliced
  • 1 to 2 serrano chiles, seeded and minced
  • 3 tablespoons chopped fresh cilantro leaves, plus more for serving
  • 2 large eggs, lightly beaten
  • 1 cup (115 g) garbanzo-fava flour or chickpea flour
  • 1/2 teaspoon baking powder
  • Kosher salt
  • Peanut or vegetable oil, for frying
  • Lime wedges, for serving
  1. Preheat the oven to 200°F. Set a paper-towel-lined baking sheet or an oven-safe plate in the oven. In a large bowl, combine the carrots, onions, chiles, and cilantro. Add the eggs and stir to combine.
  2. In a small bowl, whisk together the garbanzo-fava flour, baking powder, and 1½ teaspoons salt. Add the flour mixture to the carrot mixture and stir to combine.
  3. In a nonstick skillet, heat about ¼ inch of oil over medium-high heat. When the oil is hot, drop 2-tablespoon scoops of the batter evenly in the pan and then flatten them slightly. Cook until golden brown and cooked through, flipping halfway through, 3 to 4 minutes total.
  4. Using a slotted spoon or a fish spatula, transfer the fritters to the prepared baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve hot with a sprinkle of salt, a wedge of lime, and some cilantro.

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4 Reviews

Sarah April 20, 2021
As a carrot fanatic, I look forward to trying this recipe. Yum. But what really intrigued me was Samantha's apron and especially the bib's extensive coverage, something I always look for in aprons and never find. Where did Samantha find this apron?
So S. March 6, 2021
Just made this! Enjoyed it with a few dallops of greek yogurt mixed w a little chiles en adobo
served it over some arugula with sliced avocado and some minced red onion
So S. March 6, 2021
I didn't use the whole 1.5 tsp of salt as it seemed a lot to me, so maybe try doing half of that and cooking a tiny bit to test seasoning first
robin L. March 5, 2021
Enjoyed the video! Will report back when I try them on MY son who is also somewhat of a picky eater (tho 18 years old)!