Carrot and ginger fritters Vegetables
Rated 4.5/5 based on 9 reviews
Gently spiced fritters that come together in just a few minutes,versatile enough for any time of day.
110 calories
Serves 2 1 carrot 1 egg 1 tablespoon flour ½ teaspoon ground cumin 1 teaspoon ginger

Carrot and ginger fritters

Gently spiced and very versatile.

Gently spiced fritters that come together in just a few minutes, versatile enough for any time of day.

I have developed a reflex to the sight of a single carrot languishing in the crisper drawer, and these fritters are the result. They’ve been with me a long time, and with good reason: they’re very quick and easy to make and you can run up batch at any time of day.

At breakfast or – if you must, brunch – they can stand in for ordinary pancakes and are delightful with a fried egg. At lunch time, all you need is some leafage and something savoury to dip them in – mayo, aioli, caramelised onion or corn relish from a jar. If it’s dinner time, they make for a simple vegetable side.

One medium-sized carrot will yield about 6 to 8 fritters with the other quantities below, and you can see that they’ll scale up as required. If you’re making lots, keep the cooked fritters warm on a baking tray in a low oven between batches.

Ginger’s warm, spiky depth is a great friend to carrots’ sweetness. For this recipe I’ll either grate up a little fresh ginger, if I have it to hand, or take a shortcut with a blob from the jar of minced ginger I keep in the fridge for stirfries.

Carrot and ginger fritters

  • Servings: Makes 6 to 8
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1 medium carrot
1 egg
1 tablespoon flour
½ teaspoon ground cumin
1 teaspoon ginger, finely minced
sea salt flakes and freshly ground black pepper
1 tablespoon canola oil

Grate the carrot using the coarse side of a box grater. Press the grated carrot with a couple of sheets of kitchen paper to absorb some of the excess juice to help them hold together better in the pan.

In a mixing bowl, beat together the egg, flour, cumin and ginger, seasoning lightly with a little salt and pepper. Stir in the grated carrot until well combined.

Heat a thin film of canola oil in a frying pan over medium high heat. Cook spoonfuls of the mixture – a dessert spoon makes a nice size – for 2–3 minutes a side, until golden and cooked through. Fry in batches to avoid crowding the pan.

Transfer to kitchen paper, sprinkle with some sea salt and serve immediately.


Great home-cooked food, one recipe at a time.