Whether you're in the market for a super speedy snack, a side dish to go alongside your favourite curry or something easy to pop on top of your lunchtime, these tasty vegan carrot fritters will fit the bill. Requiring just 10 ingredients, and just as many minutes, you'll be able to whip these dudes up in no time at all.
Estimated reading time: 4 minutes
Table of contents
The humble carrot! They seemed to be one of the only vegetables that seem to have been able to keep up with the increasing demand from shoppers when the world was plunged into Covid-19 related lockdown. During one of my rare trips to the supermarket, they were pretty much all that was left. This recipe was born out of the abundance of carrots, and a want to celebrate that.
These carrot and coriander fritters have a kick of chilli and are bound by an ingredient that more often than not probably ends up down the sink. You may well have a confused look on your face right now, and you know what that's fair enough. We're going to use the water from a tin of chickpeas in place of an egg to bind these veggie fritters together.
The Magic Of Aquafaba
Aquafaba is the cooking liquid from beans, and other legumes, like chickpeas. It turns out it's a pretty fantastic, cheap and vegan replacement for eggs. Today we're using it to bind together our fritters, but it was actually discovered as vegans were looking to make a decent eggless meringue, according to the official Aquafaba website.
Yep - this little known liquid has its own website, crazy.
Aqaufaba can be used for vegan baking, here are 20 amazing things you can do with the stuff, directly from the Vegan Society. Essentially, it’s too good to go down the sink, so STOP THAT!
Carrot + Coriander Fritter Shopping List
To make this recipe, you'll need 15 minutes and the following ingredients:
- 275 grams of grated carrot
- 3 spring onions (scallions)
- A green chilli
- One clove of garlic
- A teaspoon each of ground coriander + cumin
- A small handful of coriander, finely chopped
- Six tablespoons of that magical aquafaba
- 70 grams of plain flour
- Salt + Pepper, of course!
We've made this recipe many, many times and I've found that sometimes you'll get 8 - 10 tablespoons of aquafaba out of one can of chickpeas, and sometimes you'll get a measly three. I wish I could help you with that, but it seems to be the luck of the draw.
My top tip for portioning and cooking these carrot fritters is to use a cookie scoop (an ice cream scoop would suffice) and scoop a portion of the mixture into a pan with 2 - 3 tablespoons of HOT oil over medium heat. Use a spatula to flatten the mixture and form your fritter shape.
Don't be tempted to move them or flip them before they've had a chance to crisp, they need 4 minutes per side.
I love these fritters as a snack - topped with finely sliced spring onion, coriander and some fresh red chilli. Dip them in some sriracha or garlic mayo for extra yum.
They're also a great side dish in place of onion bhaji alongside my cauliflower curry. Alternatively serve them on top of a crispy, crunchy simple salad packed with herbs like coriander, parsley and mint.
More Vegetable Snack Recipes
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- 275 g carrot grated
- 3 spring onions plus extra to garnish
- 1 green chilli
- 1 clove garlic
- 1 tsp ground Coriander
- 1 tsp ground cumin
- 1 small handful fresh coriander about 2 tbsp when chopped
- 6 tbsp aquafaba chickpea water
- 70 g plain flour
- salt + pepper to taste
- Grate carrots, finely chop spring onions, chilli, garlic and coriander leaf and tip into a mixing bowl.
- Add cumin, coriander, flour and aquafaba—season with salt and pepper. Stir thoroughly to combine, you shouldn't see any flour when you're finished mixing, and the mix should have thickened slightly.
- Heat a glug of oil over a medium heat, when the oil is hot, use a cookie or ice cream scoop to add a portion of the mix to the oil, and then press down gently using a spatula to thin.
- You should be able to get three fritters in the pan at a time - depending on the size of the pan.
- Fry each side for 4 minutes, until the edges are golden and crispy.
- Serve with garlic-infused yoghurt, or sour cream, and a sprinkling of finely chopped spring onions and coriander. Alternatively, serve on top of a fresh salad for a quick, healthy lunch.